Kehoe's Organic Traditional Sauerkraut

Description:

Kehoe's Organic Traditional Sauerkraut is a raw, wild-fermented kraut made in Queensland from organic cabbage, sea salt and organic caraway seeds. It is nothing like the soft, cooked sauerkraut most people picture — this is fresh, crunchy and alive, jarred without pasteurisation so the naturally occurring probiotics survive to the shelf.

The caraway gives the traditional German recipe a slightly sweeter, herbaceous edge that makes it an easy first kraut for anyone new to fermented vegetables. It has taken Gold at the 2016 Australian Food Awards and Silver at the 2016 Royal Sydney Fine Food Show.

Use a forkful as a condiment alongside a meal — on salads, sandwiches, toast with avocado, in wraps and burgers, or stirred through a rainbow bowl. Many people take a little with cooked protein to help digestion. Keep refrigerated. Because it is genuinely live, probiotics can build gas in the jar, so read the note on the lid before opening.

Key Benefits:

• Raw and unpasteurised, so the live cultures survive to the jar
• Wild fermented using traditional methods — no vinegar, no starter shortcuts
• Certified organic cabbage with organic caraway seeds for a milder, sweeter kraut
• A gentle, approachable entry point for anyone new to fermented foods
• Gold winner, 2016 Australian Food Awards

Ingredients:

Organic cabbage, natural sea salt, organic caraway seeds.