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.

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.

As we have more than 30 different products, it can sometimes be difficult to find a particular product.  Customer demand is often the best way to get a product ranged at your preferred store.

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

Our head office/factory address is:

12 Goodman Place, Murarrie 4172, Brisbane QLD Australia

Spend $150 or more and use coupon code “10%off” to receive 10% bulk buying discount.

Spend $300 or more and use coupon code “15%off” to receive 15% bulk buying discount.

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).

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.

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.

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.

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.

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.

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.12

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 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.

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.

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.

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.

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.

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!

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.