We have HACCP Certification, Australian Organic Certification and 5 Star Brisbane City Council food business license.

HACCP is an internationally recognised method of identifying and managing risk and, when central to an active food safety programme, can provide vendors, the public and government sector bodies with a high degree of comfort that food safety is being taken seriously and is well managed.

We do not use any bleach or chemicals in washing our vegetables.

Food safety is ensured by proper fermentation.  All our products are fermented and PH tested before jarring ensuring probiotic count and food safety.

Yes, it is safe.  Domed lids or fizzy ferments are NOT a sign of spoiled fermented foods. Fermentation creates gas, mainly carbon dioxide.  As all our raw, probiotic products are fermented, they will continue to create varying amounts of gas in their jar depending on a number of variables.

If your jar is not fizzy, it is still fine and doesn’t mean it has more or less probiotic content than a fizzy ferment, it just finished fermenting completely before being packed.

With all jarred raw fermented foods, it is best to treat the jar like a bottle of soda water.  If you open it while it’s still warm, it may erupt out of the jar!

If you get your ferment warm, chill it in the fridge overnight before opening.  The fizz will then be held within the product and it will not erupt as much.  If after an overnight chill, the lid is still domed/bulging, then open it very slowly over a bowl.  You can then push the solids back into the jar and tip the overflow juices back in.

The same goes for the cashew cheese dips, they may be fizzy, they may grow a little, but are less likely to bubble out of the jar.

If you don’t like the fizzy taste/tongue feel, just leave the lid on loose in the fridge overnight to allow the gas to escape.

Customer demand is the best way to get a product ranged at your preferred store.  Please ask your local store manager to stock the products you want.

We have over 1500 independent stockists across Australia, all have taken our product from organic word of mouth/customer demand.  Our products are stocked in Delis, Produce stores, Butchers, Cafes, Grocery stores and major supermarkets.  Any store with a fridge in Australia, Singapore, Hong Kong and Indonesia could have our products.

You can search for your closest retailer on our stockists page. As we have more than 30 different products, and do not sell directly to the stores, so it is impossible for us to keep this stockists lists info live, so please call ahead to check.

If you live in Australia, you can buy direct from us on our website shop.

We make all our products ourselves, in our own sole occupancy facility, in Brisbane, Queensland, Australia.

Our head office/factory address is:

12 Goodman Place, Murarrie 4172, Brisbane QLD Australia

We offer FREE* shipping to selected postcodes, based upon the ability of the refrigerated courier company we use.  At present, this includes some postcodes in QLD, NSW, ACT & VIC.

Our products are 12-24 month best before, so we require bulk orders for FREE* shipping to help reduce freight environmental impact and to help reduce packing costs.

To determine whether you are eligible for FREE* shipping, simply add an item to your cart, then head to the checkout.  Sign in or enter your address, then you will see FREE* shipping options.

*FREE shipping requires min buy amounts.

If your postcode does not offer free shipping, please use the contact us page to email us for a shipping quote.  Please include your shopping list (upload cart screen shot, if you like) so we can get back to you with pricing efficiently, and also include bulk buyer discounts as per below.

Coupons below are also available:

‘5%off’– Spend $150 of more to use

‘10%off’ – Spend $300 or more to use

 

 

 

 

 

 

Our products are to be kept chilled/refrigerated.   However, All our products are FOOD SAFE at ambient temperature because they are properly fermented and ambient food safe due to their acidity.

We refrigerate them to hibernate the live probiotics (pause fermentation) which gives a much longer product life.  You can travel for a day or two with the ferments out of the fridge, but keep in mind, they may ferment more, creating more gas in the jar (see 1st FAQ on Fizz), souring the flavour and softening the crunch a little.

As our ferments are preservative free, it is best to travel with a fresh unopened jar.  If the jar has been opened previously, it may have been contaminated and you are more likely to get contamination growth at warmer temperatures on the surface of the product.  After travelling, always look for surface growth, smell for freshness and lastly taste.  If in doubt, chuck it out.

If you bought a jar and someone accidently packed it into the pantry rather than the fridge, it will still be safe to eat.  The same applies as with travelling, but with a longer duration you may also get a little leaking out of the jar.  Be sure to place it in the fridge to chill overnight before opening (refer FIZZ FAQ).

We are sending products via Refrigerated Courier (RC) to most regions in Australia.  For areas outside RC delivery zones, we send via Australia Post (AP), with ice packs.

Freight costs for RC orders are calculated by location only.  Freight for AP areas are calculated based on location and number of items.  We charge cost price for the delivery service.  See coupon codes in FAQ page to help subsidise freight costs.

Our ferments are safe to travel at room temperature, we keep them in the fridge to extend their life. If you would like more info on this, check out our FAQ page, Question 3.

We despatch RC orders on Mondays.  Orders need to be placed by 10am Fridays, to be despatched early Monday morning.  If you miss this deadline, they will be despatched the following Monday.

AP orders despatch Mondays and Wednesdays only.   RC orders can take up to 9 days to reach some locations.

We do not email tracking information.  Unfortunately our courier service does not offer this service.

If there is any damage to the carton or products, please take photos and email them to us immediately upon receipt.

Please unpack your parcel immediately and place products in the fridge to cool back down completely (overnight) before opening.
Raw, probiotic, ferments are like soda water, always chill completely before opening.  If the lid is domed, open very slowly over a bowl.

If you are not happy with your purchase, as per Australian Consumer Law, you have the right to request a refund or exchange.

The bag lining the carton, the jar labels and the ice pack is REDcyclable.
The icepack is the extra Kehoe’s Kitchen black pouch you will receive in AP orders.  Instead of wasting plastic, we are upcycling these discontinued pouches into icepacks.
The carton is made from 100% recycled materials and is also recyclable via your council co-mingle bins.
The glass jar and cap is also recyclable via your council co-mingle bins, but please consider if you can reuse.

Thanks for supporting our family business. Please leave us a review on our website or google to help us spread the word on our probiotic health foods.

We are sending products via Refrigerated Courier (RC) to most regions in Australia.  For areas outside RC delivery zones, we send via Australia Post (AP), with ice packs.

Freight costs for RC orders are calculated by location only.  Freight for AP areas are calculated based on location and number of items.  We charge cost price for the delivery service.  See coupon codes in FAQ page to help subsidise freight costs.

Because the freight is based on location as well as cart contents, the website needs you to enter your address and all other compulsory* fields in the ‘billing details’ before it can calculate/quote shipping.  Once you’ve done this it will provide a shipping price, and also allow to you select free factory pick up.

Kimchi is traditional Korean fermented vegetable side dish.  Wombok cabbage is the main ingredient and other vegetables/seasonings vary seasonally and geographically.

Just like Sauerkraut, Kimchi is fermented and probiotic.  The natural fermentation process pre-digests the wombok for you (releasing all the gasses in the tank, not your bowel).  This makes it easier to digest and higher in nutrients (more Bioavailable) than its raw (unfermented) ingredients.

Through fermentation, the lactic acid bacteria (naturally present on the cabbage) create acetic acid, the natural digestive enzyme which helps aid digestion and prevents digestive distress.  Therefore ferments taste acidic and are traditionally enjoyed with harder to digest fatty foods like pork belly.

The digestive enzymes not only make the wombok, garlic, ginger etc more bioavailable, but they also help you digest and absorb more nutrients from the other foods on your plate.

Please note canned or shelf stable kimchi labelled “refrigerate after opening” has usually been pasteurized and is no longer probiotic.

Sauerkraut is fermented finely sliced drumhead cabbage with a little salt, typically 1.5%.  The fermentation process makes it naturally probiotic.

Fermentation also pre-digests the cabbage (releasing all the gasses in the tank, not your bowel).  This makes it easier to digest and higher in nutrients (more Bioavailable) than its raw (unfermented) ingredients.

Through fermentation, the probiotic lactic acid bacteria (naturally present on the cabbage) create acetic acid, the natural digestive enzyme which helps aid digestion, helps you absorb more nutrients from your food and prevents digestive distress.  Therefore ferments taste acidic and are traditionally enjoyed with harder to digest fatty foods like pork knuckle, pork belly etc.

Please note canned or shelf stable sauerkraut labelled “refrigerate after opening” has usually been pasteurized and is no longer probiotic.

Wild fermentation means that we have not added any packaged starter culture to the vegetables.  We are relying on the plentiful array of beneficial bacteria strains available naturally on the fresh vegetables.

We believe wild fermented vegetables taste better and contain a more diverse range of probiotics than the “starter cultured” variety. No matter how many strains of bacteria a ‘starter’ culture claims to contain, these probiotics are not present in the same number/ratios at the end of the fermentation process because the naturally occurring “wild” bacteria is already on the fresh raw ingredients plentiful numbers, you cannot remove them without chemical or heat treatment.

Naturally present root vegetable microbes are different from above ground cabbage.   To get the most diverse range of beneficial bacteria and nutrients we recommend eating a variety of our products, not just traditional sauerkraut.  Pick products with different ingredients and colours to brighten up your plate.

We believe starter cultures should only be used for yoghurt, tempeh, cheese etc, where products are cooked/heat treated before fermentation, not for raw bacteria covered vegetable ferments.

We are often asked this question as people have been advised that our kimchi and these particular bacteria are good for sinus issues. We use Wild fermentation for all our vegetable ferments including kimchi.  We have not undertaken any bacteria species identification tests because the probiotic strains and amounts vary from batch to batch depending on variables such as the weather, soil, and conditions in which the cabbage was grown and on the age of the kimchi.

We can however confidently say that Katrina Kehoe is an avid kimchi lover, who no longer suffers from sinus issues.   We have also had many good reports from customers who have tried our kimchi products and have improved symptoms.

We have also been told by many of our customers that our garlic paste is also particularly good for sinus issues (just don’t snort it).

We use finely shredded red drumhead cabbage in our Fennel and Garlic Sauerkraut only (this is noted in the name:  FENNEL AND GARLIC. RED CABBAGE SAUERKRAUT).

We use chunky cut Asian Wombok (Nappa) cabbage for all kimchis.  If we are short supplied certified organic wombok (it has a short 8 week annual season), rather than being out of stock for 12 months, we will substitute the organic wombok cabbage with finely shredded organic green cabbage.  When we do this, we use a different white lid sticker which states “SEASONAL DRUMHEAHD CABBAGE RECIPE”.

We use finely shredded green drumhead cabbage (white in internal colour) for all sauerkrauts (excluding Fennel and Garlic).  The beetroot sauerkraut uses green cabbage and gets it’s deep pink colour from the beetroot.

Do not cook any probiotic food if you are wanting to keep it probiotic.  Probiotic food generally needs to stay under 40 degrees for the probiotics to survive, preferably under 37degrees (body temp).  Just serve it on top of your meal once it’s stopped steaming, toss through a salad, in sushi rolls, etc.

Instead of reaching for salad dressing, tomato sauce or parmesan cheese just add our probiotic sauerkraut, kimchi, cashew cheese or mustard!  Refer to our product pages for recipe suggestions.

Research suggests that consuming probiotics when pregnant can be beneficial to you and your baby.  You can find more info and research into this here.

Dr Natasha Campbell McBride recommends eating fermented foods, especially during pregnancy to help ensure a balanced biome is passed on to the baby when it passes through the birth canal.  You can read about this on the www.gaps.me FAQ page.

As with anyone starting to eat fermented foods, it is advisable to start with very small amounts.

Yes, just introduce one ferment at a time and start off with small amounts and build up slowly.

Our dips are fermented and naturally low in ph. They should keep well in the fridge for months regardless of being opened or not.  To reduce the risk of contamination we recommend no double dipping and to use within about 3 weeks of opening.

Our fermented vegetables are preservative free, but naturally acidic and low in ph, so SHOULD keep well in the fridge for weeks after being opened if not contaminated.

To reduce the risk of contamination in your home we recommend no double dipping, use a clean fork and reseal and refrigerate immediately after serving.

Just like tomato paste, mould can grow on the surface of the veggies after opening if contaminated.  There are no guarantees in preservative free, raw, probiotic fermented foods.   The acidity prevents mould from growing within the product but not on the surface.

The more the jar is opened/the longer you take to consume, the high the risk of contamination.  This is why our jars are only 410g; most households will consume 1-2 jars per week easily, reducing the risk of contamination/waste.

If going away for a period, it’s best to press the veggies down under the brine with a fork to keep them crunchy and bright.

Sauerkraut will change colour, darkening with age, but it should keep its crunch and the flavour.

We have no testing data to prove a probiotic life of our products because the theory is that they only die from heat above 40 degrees C,  antibiotics or preservatives.

In the fridge, regardless of if the product is opened or not, they hibernate indefinitely.  They wake up in your warm human digestive tract.  They then continue to multiply in your body, just like when you awaken bakers yeast with fresh flour and warm water.  The other food you eat is the “fresh flour” for the probiotics to feast on inside you.

Yes and no. Our ferments are probiotic, so if you are new to this type of food and immediately eat 1/2 a jar it is likely to give you a good clean out.  If you are new to fermented foods, start with a teaspoon per day and increase. If you have a strong gut and rarely get sick, start with a few tablespoons.  Eat to your cravings, what’s right for one person is not for the next. Start slow and build up to what feels good and satisfies your cravings.

 

Members of our family have been known to eat a whole jar of kimchi or sauerkraut at a time for lunch with no detrimental effect!

We use Australian natural sea salt.  It is 100% pure and contains no additives.

We keep our fermentation recipe/Intellectual Property (IP) secret.

There are several very important variables in fermentation, time is only 1 of them and often used to falsely claim a superior product.  If you neglect the other variables, your ferment will be inferior (and possibly unsafe), regardless of fermentation time.

Rest assured, we are the largest producer of our kind in Australia and the only one that’s  HACCP certified.  We literally produce tonnes of fermented veggies every day and have been engineering our processes for over a decade to produce delicious, premium, raw, probiotic, ferments that we guarantee you and your gut/biome will love.

Many healing diets recommend introducing sauerkraut juice to the diet.

Juice is recommended because it contains the probiotics and nutrients without the fibre, however the only reason you may need less fibre is if your bowel movements are too loose and you need to firm them up.  So this is often bad advice.

If you’re bowel movements are good (refer to the bristol stool chart)  we recommend having the wholefood option, not the juice.

If you need the juice and can’t find it locally, you can ask your local independent retailer to special order it in for you, or you can order online from us.

We do not have a lot of excess juice so not many stores have it and we also sell out from time to time.

The other option is to use a cold press juices to juice your jar of kraut.  With a good juicer, you should get about about 360-380g of juice per 410g jar.

This is because the refrigerated courier company we currently use is unable to service your postcode at this time.  We have click and collect available for people from that postcode visiting Brisbane, who want to physically pick up from our factory.

We can post to you via Australia post, but we will need to quote freight costs first.  Please use the contact us page to email us for a shipping quote.  Please include your shopping list (upload cart screen shot, if you like) so we can get back to you with pricing efficiently, and also include bulk buyer discounts as per FAQ#5.