At Kehoe’s Kitchen we use only the finest locally sourced certified organic fresh produce. Our commitment is to maximise the nutrient content, taste and quality of our products. Our sauerkraut are dry salted and fully fermented before being jarred. The nutritional benefits are increased by our traditional fermentation process. A more mature kraut guarantees plentiful beneficial bacteria and a full bodied flavour. The kraut also becomes more acidic and acts as a digestive enzyme, allowing easier digestion and absorption of more nutrients. We use WILD Fermentation in all our vegetable ferments. We prefer to rely on Mother Nature’s selection criteria to produce this traditional nourishing probiotic food. Please note other brand shelf stable products have been pasteurised or heat treated when being packaged. This treatment kills ALL beneficial bacteria. Some retailers are placing these pasteurised products in the fridge along side the raw brands. Check the label, if it says ‘refrigerate AFTER opening’ or it’s not labelled as Raw or Probiotic then it is most likely pasteurised and has zero beneficial bacteria. Kehoe’s Kitchen is 100% Australian owned and operated. In buying our products you are supporting Australian farmers, manufacturers and the Australian Economy. INGREDIENTS: Organic cabbage, organic beetroot, organic ginger & natural sea salt. Kehoe Kitchen range includes agourmet range of Organic, Artisan, Cultured, Fermented and Raw, Paleo and GAPS foods.
