We use the same award winning recipe and method as our certified organic version. It’s the perfect balance of locally grown cabbage and sweet beetroot combined with Australian ginger and sea salt. Fermented using traditional methods, it’s got a good tang, and an earthy, yet sweet tone.
As with all of our products, we use traditional fermentation methods which ensure our products are teeming with probiotics, help with digestion, and are crunchy and flavoursome.
Serve as a condiment with meals or enjoy on its own.
Add to any salad to give crunch and tang.
Serve on toast, sushi, wraps and burgers with avocado, protein of choice and cashew cheese.
Add to top of soups when serving
Make a kraut salad
Make a kraut and cheese toasted sandwich
Serve on a platter with veggie sticks, antipasto and dips
Enjoy with cooked meats/meals to help with digestion
Add to rainbow bowls
Add to breakfast cook ups instead of ketchup for tang
Ingredients: Cabbage, beetroot, ginger & sea salt.
PROBIOTICS Wild Fermented – probiotic strains and quantity vary from batch to batch.
Kehoe’s Kitchen is 100% Australian owned and operated. Our products are made in Australia in our own sole occupancy Kehoe’s Kitchen facility. 100% of the ingredients in this kraut are Australian grown, sourced from local Lockyer Valley farms.