Established in 2013, Kehoe’s Kitchen stands as Australia’s pioneer certified organic producer of probiotic cashew dips, sauerkraut, kimchi, and fermented vegetables. Based in Brisbane, this enterprise is owned and operated by the husband and wife duo of Brenden and Katrina Kehoe.
INGREDIENTS: Cashews\, Beetroot\, apple\, filtered water, basil\, onion\, sea salt, garlic\, culture. \Denotes organic ingredient.
INGREDIENTS: Cashews\, filtered water, onion\, sea salt, garlic\, turmeric\, culture. \Denotes organic ingredient.
Fermented, Raw & Probiotic. Kehoe’s Kitchen use only the finest locally sourced certified organic fresh produce, maximising the nutrient content, taste and quality. This kim chi is dry salted and fully fermented before being jarred. The nutritional benefits are increased by using a traditional fermentation process. A more mature kimchi guarantees plentiful beneficial bacteria and a full-bodied flavour. The kimchi 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. Ingredients: Organic wombok\ cabbage, organic carrot, organic apples, organic onion, natural sea salt, organic ginger, organic chilli, organic garlic & organic turmeric.
Fermented, Raw & Probiotic. Kehoe’s Kitchen use only the finest locally sourced certified organic fresh produce, maximising the nutrient content, taste and quality. This sauerkraut is dry salted and fully fermented before being jarred. The nutritional benefits are increased by using a 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. Ingredients: Organic cabbage, organic beetroot, organic ginger & natural sea salt.
Fermented, Raw & Probiotic. Kehoe’s Kitchen use only the finest locally sourced certified organic fresh produce, maximising the nutrient content, taste and quality. This sauerkraut is dry salted and fully fermented before being jarred. The nutritional benefits are increased by using a 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. Ingredients: Organic cabbage, Australian sea salt & organic caraway seeds.
Fermented, Raw & Probiotic. Kehoe’s Kitchen use only the finest locally sourced certified organic fresh produce, maximising the nutrient content, taste and quality. This kim chi is dry salted and fully fermented before being jarred. The nutritional benefits are increased by using a traditional fermentation process. A more mature kimchi guarantees plentiful beneficial bacteria and a full-bodied flavour. The kimchi 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. Ingredients: Organic wombok\ cabbage, organic apples, organic ginger, organic garlic, celtic sea salt, organic chilli.
Fermented, Raw & Probiotic. Kehoe’s Kitchen use only the finest locally sourced certified organic fresh produce, maximising the nutrient content, taste and quality. This sauerkraut is dry salted and fully fermented before being jarred. The nutritional benefits are increased by using a 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. Ingredients: (\organic) \cabbage, \carrot, \kale, natural sea salt, \dill seeds.
Fermented, Raw & Probiotic. A divine sauerkraut based, fermented mustard. INGREDIENTS: Organic cabbage, organic mustard seeds, organic apple powder, sea salt & organic turmeric powder. 78% Australian Ingredients. GMO FREE Probiotic strains and quantity vary from batch to batch. Probiotics may cause gas in the jar. USE: Keep refrigerated. Use as you would a normal mustard.
Fermented, Raw & Probiotic. Kehoe’s Kitchen use only the finest locally sourced certified organic fresh produce, maximising the nutrient content, taste and quality. This sauerkraut is dry salted and fully fermented before being jarred. The nutritional benefits are increased by using a 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. Ingredients: Organic cabbage, organic fennel, organic garlic & natural sea salt.
