Kehoeís Kitchen Beetroot and Ginger Sauerkraut

Kehoeís Kitchen mostly use the ìwild fermentationî method to help diversify and maximise the beneficial bacteria of each batch of ferment. All cabbage based Sauerkrauts are fully fermented before decanting into jars. This means that they are left in the fermentation crock until they finish bubbling. This ensures a mature flavour and maximum beneficial bacteria.