Kehoe’s sauerkrauts 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.
They use WILD Fermentation in all their vegetable ferments, preferring to rely on the natural selection criteria to produce this traditional nourishing probiotic food.
Please note that unlike Kehoe’s 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 is 100% Australian owned and operated. In buying their products you are supporting Australian farmers, manufacturers and the Australian Economy.