Organic Turnip Pickles with Beet, Garlic & Bay – 270g
Kehoe’s Kitchen turnip pickles are dry salted and fully fermented before being jarred. The nutritional benefits are increased by our traditional fermentation process. A more mature ferment guarantees plentiful beneficial bacteria and a full bodied flavour. The ferment also becomes more acidic and acts as a digestive enzyme, allowing easier digestion and absorption of more nutrients.
We use WILD Fermentation in all our vegetable ferments. We prefer to rely on Mother Nature’s selection criteria to produce this traditional nourishing probiotic food.
Please note other brand shelf stable products have been pasteurised or heat treated when being packaged. This treatment kills ALL beneficial bacteria. Some retailers are placing these pasteurised products in the fridge along side the raw brands. Check the label, if it says ‘refrigerate AFTER opening’ or it’s not labelled as Raw or Probiotic then it is pasteurised and has zero beneficial bacteria.
Kehoe’s Kitchen is 100% Australian owned and operated. In buying our products you are supporting Australian farmers, manufacturers and the Australian Economy.
USE: Keep refrigerated and serve cool as a condiment with meals. If you’re having a hot meal or soup, serve it on top of your meal once it’s stopped steaming. It’s great tossed through a salad, added to sushi rolls, sandwiches or wraps.
Breakfast in the Kehoe house is usually left over steamed greens fried in butter with kale and eggs topped with kimchi. Lunch is usually a quick salad of left over protein from the night before tossed through organic salad leaves with our sauerkraut and our cashew dip as a creamy dressing. Dinner is anything with a side of fermented veggies to bring it to life.