Wholefood Family

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Wholefood Family

Wholefood Family, an artisan Kvassaria, producing organic Beetroot Kvass and wild ferments High in B vitamins, iron, magnesium, folic acid and much more.

My name is Jane I am a mum of 3 gorgeous, healthy boys who have lead me on this path of Wholefood cooking, gut healing, restorative foods and wild fermentation. We make Organic Beetroot Kvass which is an artisan product, made in small batches here in Newcastle. Wild fermented using Australian Organic Beetroot and inland Australian Salt Flakes this health tonic is enjoyed daily as a shot, or mixed with mineral water for a refreshing spritzer. Kvass is well known for its health benefits from sports endurance to gut healing. Do a 7 day Kvass challenge and feel the benefits yourself.

21/08/2025

Immunity Sauerkraut

Did you know that nearly 70 percent of your immune system is in the gut?

Feeding that internal ecosystem with the right foods is one of the simplest ways to keep your defences strong.

This Immunity Sauerkraut brings together green cabbage, carrot, ginger and turmeric, slowly wild fermented for six weeks. That extended fermentation time allows a broad spectrum of beneficial lactic acid bacteria to flourish and grow which supports gut biodiversity and resilience. Not to mention the incredible flavour that gets developed over this time.

Each ingredient contributes its own layer of nourishment:
Green cabbage provides vitamin C, also known as ascorbic acid, which strengthens immune cells, and vitamin K which supports tissue repair.
Carrot offers beta carotene, converted in the body to vitamin A, essential for maintaining the integrity of mucosal barriers, your first line of defence against pathogens.
Ginger contains gingerols and shogaols, bioactive compounds with antimicrobial and anti inflammatory properties.
Turmeric supplies curcumin, a powerful antioxidant that helps to modulate immune responses.
All of these compounds and nutrients are enhanced through the fermentation process making them really easy for your body to use.

Together, these foods create a kraut that is both vibrant in flavour and deeply functional, actively supporting your immune system from within.

Now, all you have to do is wait 6 weeks for it to be ready.

20/08/2025

What’s a dose and what happens if you drink more?

For most adults, a daily dose is 50–100ml (about 1–2 shots). That’s the sweet spot for probiotics, circulation support, and gentle detox without overdoing it.

Why this dose?

• Your body can only absorb so many nutrients a day, after that, you’re just making expensive wee.

• Kvass is naturally detoxifying. For pregnant women (especially early on), it’s best to keep the dose low and gentle, stick to the recommended amounts despite what your craving are telling you.

• Athletes may happily drink more especially post-exercise. Kvass helps with hydration, electrolytes, and recovery and you are utilising more nutrients and minerals than a “normal” person.

The key is listening to your body. Too much at once can overwhelm your gut or stir up detox symptoms like skin flushes, fatigue, or speedy digestion. You may even notice a pink wee when you start drinking kvass, while your body adjusts

Kvass works best when it’s steady and consistent, not excessive (try telling my kids that)
A little every day = lasting strength.

16/08/2025

On big sports days, your body loses sodium, potassium, and magnesium through sweat and that can lead to EAMC (exercise-associated muscle cramps).
Our lactic acid fermented cucumber pickle brine aka GUT SHOTS with beetroot naturally tops up these electrolytes, keeps nerves and muscles firing, and helps you recover faster.

The probiotics care for your gut, the lactic acid supports hydration, and the beetroot brings a burst of antioxidants.

No sugar, no artificial stuff — just real, living fuel for your body.

14/08/2025

A little bit of wild magic in a jar.

This bubbly beauty started with nothing more than red bottlebrush flowers, lavender blooms, sugar, and water. Nature’s own starter culture.

These blossoms are brimming with natural yeast and friendly bacteria, just waiting for the right conditions to wake up and party in their sugary mix.

This starter will be used to inoculate a wild sparkling probiotic soda. How awesome is that!
A few flowers, some know how and a perfectly unique drink from nature.
This was made last weekend at our Randwick council workshop. If you want to do the same with your local council reach out to us or them.

14/08/2025

5 days and so much has happened.

The pH has already dropped to a safe level, which means the unfriendly microbes have moved on as the lactic acid bacteria are happily multiplying and having a good party.
The good old “dip and lick” (see comments below for an explanation) test confirms that tang is building beautifully.

Freshness makes all the difference. These heirloom carrots from came straight from healthy, living soil, bringing with them a natural community of wild bacteria and yeasts ready to get to work.

(The fresher and more nutrient-dense the vegetable/soil, the more natural sugars and active microbes it carries and the faster and more vibrant your ferment will be.)

In under a week, the sugars in the carrots are gently transforming into lactic acid, the flavour is deepening, and the jar is brimming with beneficial microbes.

Slow, satisfying and pure magic to watch.

I’m going to leave these a little longer to let the flavour intensify and really dial up that tang of the lactic acid and although the jar might not look like it’s doing a lot, those bacteria are hard at work.

13/08/2025

Fermentation is what we do, day in day out and guess what, it’s great for the environment while being bloody delicious.

Please let me know if you make the apple scrap Soda I LOVE seeing home creations of my recipes.

And, I hope to see you all at the Living Smart Festival

13/08/2025

It’s not every day you get a full spread in the paper. Thanks to the for this write up about what we do.

11/08/2025

1. It wakes up your digestion. Sour stimulates your body to produce stomach acid and digestive enzymes.

2. Boost good bacteria. That TANG is lactic acid bacteria and it’s a wonder for your gut health.

3. Helps unlock minerals. Sour makes nutrients like iron, calcium and magnesium easier to unlock and be absorbed.

4. Steadies blood sugar. Sour and acidic flavours can slow carbohydrate digestion, leading to more stable post-meal blood sugar levels.

So pucker up and enjoy the tang.

11/08/2025

Pregnant or breastfeeding, your body is working overtime growing or feeding a tiny human which takes serious fuel.

Beetroot kvass offers a gentle, natural boost packed with nutrients, hydration, and live cultures to support you every step of the way.

Its natural nitrates can help clear that stubborn brain fog, giving your mind a little lift when you need it most. Plus, the friendly probiotic Lactobacillus plantarum found in kvass is also present in healthy breastmilk, helping support your baby’s developing gut and immune system.

And because about 90% of serotonin the “happy hormone” is made in your gut, caring for your microbiome with kvass can gently support mood and emotional balance during this big life change.

As always, stick to the recommended dose and listen to your body. If you’re new to fermented drinks, start small and see how you feel.

10/08/2025

When organics break down without oxygen, they create methane, a greenhouse gas around 28x more potent than carbon dioxide over 100 years (and even more damaging in the short term).

Australia sends 7.6 million tonnes of food to landfill every year, that’s enough to fill the MCG nine times. That waste alone is responsible for about 3% of our total greenhouse gas emissions… and so much of it is avoidable, especially if you learn to ferment.

This jar is my little rebellion: apple skins + passionfruit shells + sugar water = a living ferment that feeds my gut, not the atmosphere.

With a little know-how, your scraps can:
Stay out of landfill
Slash methane emissions
Transform into nutrient-rich, probiotic foods

Did you know if we teach just 5000 of you how to make just 1 jar of apple skin soda a week for 1 year (totally doable). We could divert 78 tonnes of landfill.
Thats avoiding over 4.8 tonnes of methane emissions which is like taking 30 cars off the road for a whole year. Just by drinking apple soda. How totally cool is that!!!!

Rot or ferment — your choice really.

09/08/2025

Despite the rain we had a full house at todays Randwick Workshop.
Thank you so much to everyone who came and joined in and of course to for putting todays event on.

We made
A Wild starter with foraged Lavendar and bottle brush, a gorgeous floral combination that will give off so much flavour once active.

Next a ginger bug- such a good all rounder for wild sodas and ginger beers.

With and active turmeric bug we made a passionfruit soda that will be ready through the week.

Finishing up the drinks we made an apple scrap and passionfruit skin soda utilising skins and off cuts of fruits that would usually go to waste.

We moved on to vegetables and using incredible array of heirloom vegetables we made a carrot and radish medley pickle.

Finally to finish off the day we had 2 volunteers make an apple sauerkraut and then a carrot sauerkraut.

So much to cover and so much fun to be had.

08/08/2025

Weekend vibes: activated. 🍸

A splash of Kvass turns any drink into a showstopper a martini, mocktail, or straight shots they are all giving life of the party vibes.

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