O U R   P H I L O S O P H Y

Using the inherent properties within food, we seek to facilitate products that can enable the improvement of our physical & mental well-being via optimised gut health.

​

O U R   F E R M E N T E D  L E G U M E S

Mrs Oh fermented legumes are made with 100% GMO-free Australian sourced produce.

​

Natto is a traditional Japanese health food made from fermented soybeans. With richness in proteins, amino acids, probiotics, minerals and vitamin K2 – it is a powerhouse of nutrition. Fermentation is key when consuming soy.

 

The fermentation process of legumes produces anti-inflammatory enzymes. In the fermented formation of natto, 'nattokinase', is produced naturally.  This anti-inflammatory enzyme has shown positive evidence to support heart and vascular health. Natto also contains olygulamin acid, which helps in the absorption of calcium.

​

O U R   K I M C H I

Mrs Oh kimchi varieties are packed with beneficial good-bacteria and work as delicious prebiotics and probiotics.

​

Mrs Oh's decision to harness the properties of particular ingredients brings together the beneficial process of fermentation with discerned food elements to create flavourful and optimised food.

 

Applying traditional Korean methods of crafting kimchi and a philosophy-driven approach, the result is a unique creation of kimchi varieties.

​

Mrs Oh kimchi varieties:

​

• Have been laboratory tested by SA Pathology IMVS Food & Environmental Lab and results show our products are PESTICIDE RESIDUE FREE.
   

• Contain between 6.5 - 30 million cfu/gm of lactobacillus.

​

C R U C I F E R O U S   V E G E T A B L E 
K I M C H I

Kimchi contains super beneficial gut bacteria which helps mineral absorption, produces vitamins B, K2 and D whilst also reducing risks of obesity, diabetes and promotes a healthy complexion.

​

Mrs Oh's kimchi varieties use cruciferous vegetables as the core ingredient in the process of lactic acid fermentation.

 

Glucosinolates and phytonutrients are contained in cruciferous vegetables such as broccoli, radish and cabbage varieties.

​

B E N E F I T S

These antioxidant rich vegetables have been found to decrease the effects of cancer causing chemicals.

​

• The combination with lacto-bacillus (good bacteria) derived from the process of kimchi fermentation work in concert to protect your intestine health and immune system function.
   

• ​Consuming cruciferous vegetable kimchi allows the healthy bacterial lining created in your intestines to improve the digestion of foods and absorption of essential nutrients that feed and nourish every cell, organ and system in your body.
   

• ​They work by encouraging to boost your body’s natural vitamin production.
   

• ​Helps the balance of stomach acids as our production of digestive juices and enzymes required for proper digestion begin to decrease with age. Cruciferous vegetable kimchi can help make up for this loss and relieve indigestion to make stomach upsets occur less often.
   

• ​Provides diversity to your gut flora and supports a robust microbiome.