How did Tender Lovin Kraut come into being?
 
The Tender Lovin' Kraut range came about through the meeting of two minds. I was a successful qualified chef and restaurant owner who had worked in kitchens around the world, securing prestigious awards. Born and brought up in WA, I returned to Perth to establish a restaurant on the coast. Here I met Kevin, a regular, loyal customer who had an interest in probiotics, healthy food, and gut health.

Kevin’s fascination with fermentation had developed long before it had become ‘the talk’ of the health food world. He knew the fermentation process produced healthy enzymes and good bacteria. Kevin suggested I should introduce fermented veg into my menu, explaining its wider benefits and how it naturally enhances the flavour of many dishes.

I joined forces with Kevin to make a range of fermented veg in the restaurant kitchen, lovingly experimenting with ingredients and quantities, and so the brand Tender Lovin’ Kraut (TLK) was born. I sold my restaurant and took over the business on my own at the end of 2020.

In 2022 my range of fermented veg products expanded through the acquisition of 66 Barrels - so called because when Captain Cook arrived in Australia, he brought with him 66 barrels of fermented veg to prevent his crew from developing scurvy. Both ranges are produced to a high-quality and are 100% vegan.

On offer we have:

1. TLK Range - Kimchi, Super Kimchi, Red Cabbage, Caraway Seed Kraut
2. 66 Barrels - Sauerkraut, Golden Kraut, Mexikraut, Beetkraut, Curtido, Kimchi.

The Fermented Veg range has had an enthusiastic reception from local supermarkets, the farmers markets around Perth and local eateries. Now the mission is to experiment with different flavours to produce even more products with a unique taste to nourish the body and the palate.

“It is a traditional process using only natural products from local farmers in WA. I make everything from scratch with the finest ingredients on our doorstep.”

How do you make your products?

It is a traditional process using only natural products from local farmers in WA. I make everything from scratch with the finest ingredients on our doorstep.

I work in a commercial kitchen and buy WA locally grown cabbage - the best the markets can offer.

I de-core the cabbages, shred them to a 2mm thickness and then they're mixed with other fresh ingredients including vegetables, fruit, spices and Lake Deborah Salt.

Each product is fermented for 28 days. It's left to ferment in large barrels in a temperature-controlled environment. The four weeks fermentation process makes it as flavoursome as possible for optimal pro-biotic quality. This live, fermented veg is then hand packed into jars.

I am truly passionate about all of my products - the texture and the taste - that's why people come back to buy the jars again and again.

Do you work on your business full-time? Or is your business a side project you enjoy?

I work full-time and it takes up lots of hours. Running a small business is no mean feat but I enjoy what I do especially when customers give me their verdicts saying it's the best fermented veg they have ever tasted.

As a small business owner, what has been the biggest challenge that you've faced?

Like all small business owners - it's keeping on top of everything - selling, marketing, social media, admin, stocking etc.

Sometimes there are supply issues. When the weather has been cold there's less cabbage and they are smaller in size. I can't control the weather but it's hugely frustrating.

The supply of cabbage ran out once because of a train derailment in South Australia - something you could never imagine happening.

What are your future goals for Tender Lovin Kraut?

I want more people to understand the benefits of fermented veg. I believe we have only just scratched the surface on educating people about fermented veg. I'd like everyone to understand the large amount of benefits the products provide.

My fermented veg has probiotics, prebiotics and contains the all-important K2 vitamin which very few people know about. The K2 vitamin decalcifies the blood, so it takes the calcium from the blood and deposits it into the bones to strengthen them.

Fermented veg is tasty and full of nutrients, to help build a better immune system, resulting in optimum health.

My fermented veg is kind to your gut too - that's why I dub my stand 'The Gut Health Depot'. The bold flavours will stimulate the taste buds of even the most discerning of palates.

What do you love about Perth Upmarket?

Really, it’s the setting - how fabulous is the UWA campus with its greenery and historic buildings? Its location is a big bonus as well. It also has a fantastic ambience, and a real buzz and there's such a variety of items on offer - handcrafted goods, as well as food.

This is my first Upmarket and I am super excited at what's ahead having visited many times before. I think now is the time to bring my products to a wider audience. I can't wait!

We can’t wait either Lawrence! We really enjoyed hearing your story, the process and what you hope the future will bring for Tender Lovin Kraut. We absolutely love knowing that our retailers are passionate about what they do and about bringing their work to our Upmarket community. We wish you a wonderful first Upmarket and can’t wait to try some of that fermented veg goodness!

Where can you find Tender Lovin’ Kraut?

Tender Lovin’ Kraut will be at Perth Upmarket this Sunday 27 November from 10am – 4pm!

Products are also available in selected stores and at various farmers markets around Perth. You can also order online at the following links:

www.fermentedveg.com.au
www.66barrels.com.au