Kehoe’s Kitchen use only the finest locally sourced certified organic fresh produce.
Their sauerkrauts are dry salted and fully fermented before being jarred. The nutritional benefits are increased by the 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.
Kehoes WILD Fermentation in all their vegetable ferments.