Wholefood Family

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.

One of my favourite moments from our Pickles in the Paddock workshop had nothing to do with fermentation.It happened aft...
04/08/2026

One of my favourite moments from our Pickles in the Paddock workshop had nothing to do with fermentation.

It happened after we’d finished.

The structured workshop was over and we simply left the vegetables, ferments and cutting utensils on the tables.

And the children got to work.

Not because anyone gave them another activity.
Not because they were told what to make.

Because they were just curious.

Carrot ends became tiny barbecues, filled with “coals”. Toothpicks turned into wheels and axles for little carrot cars. Daikon was carefully carved into balls before being dipped into sauerkraut brine to become bright pink lollipops.

It was thoughtful.
Creative.
Joyful.

No instructions.
No right or wrong way to do it.

Just children following their own ideas with real food.

It was a beautiful reminder that some of the richest learning doesn’t happen when we’re teaching and food can be such a great tool for discovery.

They say don’t play with your food but I reckon it’s half the fun

📣 Last Call 📣Tomorrow morning we’re packing and sending our August “Energise Me” Subscription boxes.This is your final c...
02/08/2026

📣 Last Call 📣

Tomorrow morning we’re packing and sending our August “Energise Me” Subscription boxes.

This is your final chance to join this month’s delivery.

Place your order by 8am Monday and spend August feeling more nourished, more energised and supported from the inside out.

We’d love to have you with us.

02/08/2026

An active Ginger Bug can give you a quick and easy ginger beer in a few days but you don’t have to just add Ginger.

1. Cooking the Ginger will give you a more mild ginger beer
2. Fresh Ginger or juiced ginger will result in a more bitey or hot Ginger Beer.
3. Adding fruit or herbs can open a world of beautiful flavours
4. Adding a splash of pickle or sauerkraut juice adds a Beautiful colour as well a dash of different beneficial microbes for your gut health.

27/07/2026

Did you know that if you take the Native Starter from our previous post and then wait until it’s active.
You can use it to make drinks like these.

In a 500ml bottle
Add 1/4 cup active starter
50g sugar
Filtered water
Any extra flavour you like, try seasonal fruits and herbs.
Close the lid and leave to ferment for a few days until it’s super bubbly.

Keep an eye so it doesn’t get too excited.
Refrigerate and enjoy.

If you don’t want the fizz, then make a shrub instead by infusing equal parts botanical/sugar/ACV

24/07/2026

Did you know that if you add

Edible native flowers to a jar
Add some sugar
Add in water
Then shake it all together.

You have the beginnings of a Native Wild Starter Culture.

Try flowers like
Bottlebrush
Lilly Pilly
Rosella
Lemon Myrtle

It can take a few days before the culture is active but it only takes you a few minutes to make.

Once active the starter can be used to make Wild Sodas

Fermentation is older than microbiology.For hundreds of years, people have been making Beetroot Vvass because they belie...
22/07/2026

Fermentation is older than microbiology.

For hundreds of years, people have been making Beetroot Vvass because they believed it was good for them.

They couldn’t explain why.

Today, science is helping us understand the incredible chemistry and biology happening inside every batch.

Sometimes tradition isn’t the opposite of science…

It’s simply centuries of observation waiting to be understood.

This stunning magenta batch, made with beautiful organic beetroot from one of our favourite growers, is filtering today and getting ready for our August subscribers.

19/07/2026

Vinegar pickled cucumbers are delicious.

They’re perfect on burgers, cheese boards or as a quick overnight pickle.

But they’re missing one important thing…

Fermentation.

Natural fermentation creates living microbes and fermentation metabolites that simply aren’t produced by adding vinegar.

So why do we encourage eating a little living fermented food every day?

Because research suggests that regularly eating a variety of fermented foods may help support a more diverse gut microbiome. A diverse microbiome is associated with many aspects of health, including immune function, metabolism and gut health.

It’s not about replacing vinegar pickles.

It’s about adding a little living fermented food to your day.

Both have a place.

They just do different jobs.

Winter can feel relentless when you have little ones. But, young immune systems are learning and every virus is another ...
14/07/2026

Winter can feel relentless when you have little ones.

But, young immune systems are learning and every virus is another lesson and we can help build resilience between illnesses.

Here’s the toolkit I used when my boys were young.

Support the gut.
Around 70% of the body’s immune system is associated with the gut. A daily fermented food like yoghurt, fermented pickles, sauerkraut or Beetroot Kvass helps support a healthy, diverse microbiome.

Feed diversity.
Instead of chasing the latest superfood, aim for a wide variety of colourful plant foods each week. Every fruit, vegetable, herb, spice, nut and seed feeds different beneficial microbes.

Get outside.
Even in winter. Sunshine helps our bodies make vitamin D, fresh air benefits everyone, and time spent in nature exposes children to the incredible diversity of microbes out there.

Support the terrain, not the germ.
When they’re unwell, focus on supporting them. Plenty of fluids, nourishing broths, raw honey for children over 12 months with a cough, extra rest, slower days, cuddles and comforting foods all help create the conditions their immune system needs to do its job.

Saline nasal spray to loosen mucus and help kids breathe and sleep, the mucous suction thing for babies is a life saver because they can’t blow their nose.

Humidified air before bed for congestion.

Vitamin C-rich foods like kiwi, citrus and berries because they support normal immune function.

Zinc-rich foods such as beef, pumpkin seeds and legumes. Not every kid is going to eat a raw oyster when they get a cold.

Protect rest.
A warm Magnesium bath, a good story, an early bedtime and permission to slow the pace for a few days can be incredibly powerful.

We’re often taught to chase immunity.
I’d rather build resilience.

We aren’t looking to raise a child who never gets sick but one whose body is
well nourished,
well rested and
well supported.

When they’re sick, our job isn’t to fight the virus. It’s to support the child while their beautifully designed immune system does the fighting.

13/07/2026

Check my refresh fermented honey garlic with me.

Once fermented this will last years and I can top up with fresh honey and garlic as I run low

Top things to start fermenting this week. 1. Honey Garlic - if you haven’t already put some peeled garlic cloves in a sm...
13/07/2026

Top things to start fermenting this week.

1. Honey Garlic - if you haven’t already put some peeled garlic cloves in a small jar and submerged it in honey, then get on it!

2. Fermented vegetables - think carrot sticks, broccoli stems, cauliflower florets, onion rings, chillies. Literally what ever you’re cooking for dinner, cut up some extra and throw it in a jar and cover in a 3-4% Brine. (Except potatoes, you can’t ferment them like this.)

3. Sauerkraut - use 1/2 cabbage for dinner and 1/2 cabbage for a kraut, I made a green cabbage and blueberry kraut on Friday night, while cooking dinner, it’s so quick and easy when doing small volumes. Use 2% salt to cabbage weight.

4. Shrubs - add fruit and sugar to apple cider vinegar and let it steep to give you a beautiful natural cordial style concentrate. A great digestive and a good way to use really ripe fruits.

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