Made with 100% Australian grown certified organic garlic.
At Kehoe’s Kitchen we use only the finest locally sourced certified organic fresh produce. Our commitment is to maximise the nutrient content, taste and quality of our products.
Our organic Aussie garlic is fully fermented before being jarred. This fermentation pre-digests the garlic making it easier to tolerate as the fermentable sugars (FODMAPs) are already fermented.
We use WILD Fermentation in all our vegetable ferments including our garlic paste. We prefer to rely on Mother Nature’s selection criteria to produce this traditional nourishing probiotic food.
NGREDIENTS: Organic Australian garlic, reverse osmosis remineralised filtered water, natural Australian sea salt & Kehoe’s Kitchen vegan culture.
USE: Keep refrigerated. Use it raw to make probiotic bruschetta, salad dressing or aioli. Take a teaspoon straight up if you’re feeling sick. Or add to curries, stirfries and pasta as you would normal garlic. It’s best to add to hot dishes at the end of the cook once the heat is switched off to maintain maximum nutritional benefits.