Foley’s Frothing Fermentations
Foley’s work exclusively, and have built long-term partnerships, with local, family-owned farms in 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 Foley’s fermentary, where the magic happens.
Their process follows ancient tradition – after the cabbages are shredded, quality Australian sea salt, vegetables, herbs and spices are added to form their unique house recipes. The mixture is then stomped to unleash the cabbage juices, and to prepare it for fermentation.
It’s then down to nature to do its thing, and turn the cabbage into a probiotic superfood through the process of Lactic Acid Fermentation. Every batch is naturally wild fermented for 6+ weeks, creating products that are rich in beneficial bacteria, natural enzymes, and vitamins that support gut health, and overall health & wellbeing.
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