Gutsy Ferments Smoked Garlic Kraut. Just Cabbage, Cold smoked garlic, peppercorns and salt fermented in an oak barrel for 4 – 6 weeks. Probiotic goodness!
Maybe you know the importance of eating sauerkraut, but do you find plain-old sauerkraut boring? If so, you should try our Smoked Garlic Sauerkraut. We get the best, organic, cold smoked garlic and ferment it for 4 weeks with fresh, green cabbage. What you end up with is a subtle, smoky, mild garlic flavour that goes with every dish. Gutsy Smoked Garlic Sauerkraut is our best seller.
Organic Cabbage, Organic Cold Smoked Garlic, Organic Peppercorn, Australian Sea Salt. 100% Product of Australia
A must have for barbecues to go with those snags, steaks and beer! Fantastic with guacamole, fresh salsa and blue corn chips. There are so many ways to enjoy this smokey Kraut. Heap on a bruschetta with rocket pesto & gooey poached egg. Try it on the side of chilli con carne & rice or in a grilled portobello & peach burger. You could add it to mayonnaise to make an aioli, wrap up in a char grilled lamb & tzatziki souvlaki … oh yes, you can finally enjoy the taste of garlic without the fear of garlic breath!
Buy Gutsy Ferments Sauerkraut. Australian made, organic and unpasteurised so it’s highly probiotic. All our kraut is wildly fermented in oak barrels and jarred in glass. We ferment for a minimum of 4 weeks.
Don’t like cabbage sauerkraut? Try our non-cabbage fermented Carrot “kraut” instead.
Did you know that fermented veggies are of many gut health foods?
|Dimensions||6 × 6 × 15 cm|