Here at Gutsy we're all about food that's made for your gut. We wildly ferment local, organic veggies in oak barrels for a pretty long time (around 4 weeks).

As far as we can tell we're the only oak barrel fermented Sauerkraut (and Kimchi) in Australia. We use oak barrels because the only really viable alternatives (plastic barrels and stainless steel drums) can leach undesirable flavours and chemicals into the fermenting veggies. Also, how sustainable is stainless steel and plastic?

Many other companies ferment their veggies for just a few days, that's easy. Good things take time. We ferment for weeks. This long fermentation create delicious complex flavours. Time also gives our friendly bacteria a chance to do their thing. How long has your sauerkraut been fermented?

We're also constantly playing around with other fermented things. Check out our online shop to see what we've been up to.