Farm to Fork
Our aim is to make the tastiest, highest quality
Sauerkrauts in Australia.
We work with local farmers in Australia’s pristine South-West to grow amazing vegetables for our fermentary.
Our Sauerkrauts and Gut Shots use only certified organic ingredients and are additive free. The ultimate pure, tasty super-food.
Here’s our process - Farm to Fork
Sourcing Local Organic Cabbages
We work exclusively and have built a long term partnership with local, family-owned, certified organic farms, whose cabbages are grown primarily for Foley’s sauerkrauts in Western Australia’s South-West. Cabbages are harvested in the early hours of the morning to retain fresh, crisp flavours and are delivered immediately to the fermentary in Dunsborough, where the
magic happens.
Shredding and Adding Spices
Our process follows ancient tradition. After the juicy cabbages are shredded, quality West-Australian sea salt and organic vegetables, herbs and spices are added to create the unique house recipes. The mix is then stomped to unleash the wonderful cabbage juices and ensure the mix is dense and airtight for fermenting. Then it’s down to nature to do its thing wildly and turn the cabbage into a probiotic superfood through Lactic Acid Fermentation.
Naturally
Wild Fermented
Every batch is naturally wild fermented for 6+ weeks making our products to be rich in good bacteria, natural enzymes and vitamins that strengthen and feed your gut health and overall health and well being.
Hand Bottled, Packed & Distributed
Every batch is naturally wild fermented for 6+ weeks making our products to be rich in good bacteria, natural enzymes and vitamins that strengthen and feed your gut health and overall health and well being.
