Kehoe's Kitchen - Organic Sauerkraut - Dill, Kale & Carrot - Australian
Kehoe's Kitchen - Organic Sauerkraut - Dill, Kale & Carrot - Australian
Kehoe's Kitchen - Organic Sauerkraut - Dill, Kale & Carrot - Australian

Cherry Tree Organics

Kehoe's Kitchen - Organic Sauerkraut - Dill, Kale & Carrot - Australian

$199.66
$199.66

Kehoe's Certified Organic Sauerkraut - Dill, Kale & Carrot - 410g Medium Jar size

Please keep in the fridge.

Fresh Produce    ACO  

At Kehoe’s Kitchen they use only the finest locally sourced certified organic fresh produce.  Their commitment is to maximise the nutrient content, taste and quality of the products.

The sauerkrauts are dry salted and fully fermented before being jarred. The nutritional benefits are increased by their 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.

Kehoe's use WILD Fermentation in all our vegetable ferments. They prefer to rely on Mother Nature’s selection criteria to produce this traditional nourishing probiotic food.

Please note that unlike the RAW Sauerkrauts, other commercial shelf stable sauerkrauts (not refrigerated) have been pasteurised or heat treated when being packaged. This treatment kills ALL beneficial bacteria.

Kehoe’s Kitchen foods are grain free, gluten free, dairy free, soy and sugar free making them suitable for those on Paleo, GAPS, Body Ecology, RAW, wholefood and most other healing diets.

 INGREDIENTS: Organic cabbage, organic carrot, organic apples, organic onion, natural sea salt, organic ginger, organic chilli, organic garlic & organic turmeric.

INGREDIENTS: Organic cabbage, organic carrot, organic kale, natural sea salt & organic dill seeds.

Size: 410g 

USE: Keep refrigerated and serve cool as a condiment with meals.  If you’re having a hot meal or soup, serve it on top of your meal once it’s stopped steaming.  It’s great tossed through a salad, added to sushi rolls, sandwiches or wraps.

Breakfast in the Kehoe house is usually left over steamed greens fried in butter with kale and eggs topped with kimchi.  Lunch is usually a quick salad of left over protein from the night before tossed through organic salad leaves with our sauerkraut and our cashew dip as a creamy dressing.  Dinner is anything with a side of fermented veggies to bring it to life.

ALLERGENS: Made in a kitchen where cashews are used. Great care is taken, however traces may be present.