Organic Probiotic Beetroot & Citrus Sauerkraut
Vibrantly red in colour, this organic citrus and beetroot sauerkraut has a refreshingly sweet crunch while still retaining the expected Gutsy tang. Because beetroot naturally contains extra carbohydrates (compared to cabbage), even though more than half the sugar has been fermented out, a little remains to sweeten this tangy ferment.
Extra carbs also means extra food for the bacteria as they ferment away. You can be sure of billions of good bacteria with every serve of organic beetroot and citrus sauerkraut. This beetroot and citrus kraut will be a little more tangy (and probiotic) compared to a plain cabbage kraut. Fermented for 4+ weeks to ensure the maximum number of probiotics and postbiotics. Fermented in oak barrels to keep the chemicals away (no phthalates for us), for flavour and sustainability.
About Beetroot & Citrus Sauerkraut
Gutsy’s Beetroot & Citrus Kraut has quickly become a family favourite. Vibrantly red in colour, this beauty has a refreshingly sweet crunch while still retaining a traditional Gutsy tang. Because beetroot naturally contains so much sugar, even though more than half the sugar has been fermented out, plenty remains to sweeten this tangy ferment. Containing just enough seasonal citrus to complement the tangy sweetness, this beet sauerkraut matches almost any meal.
Ingredients: Organic Cabbage, Organic beetroot, Australian Naturally Evaporated Sea Salt, Organic Seasonal Citrus, Organic Ginger and Organic Thyme.
- 100% Product of Australia
- Fermented in Oak Barrels (no plastics)
- Kashrut Authority Kosher Approved
- Raw and Probiotic
- Gluten Free
Serving Suggestions – for this Beetroot & Citrus Sauerkraut
This fuchsia-coloured ferment is a deliciously beautiful addition to a feta, apple & broccoli salad, stuffed into a greek lamb burger with a creamy tzatziki dressing, rolled up in a falafel wrap or simply enjoyed on saltine crackers with a slice of brie. This versatile kraut has a subtle tang with warm notes of ginger, thyme, citrus and a hint of earthiness. Our youngest loves this kraut so much that she has crowned it, “Pink Unicorn Kraut”. We hope you and your family will love this ferment as much as we do.
How to store Gutsy Kraut
Keep your Gutsy Beetroot & Citrus Kraut refrigerated before opening if possible. But if you can’t keep your kraut in the fridge for a while, it’s not a big deal. Fermentation is a preserving process so Gutsy kraut will keep for weeks out of the fridge. If you keep your kraut out of the fridge it will keep fermenting. The only problem is that carbon dioxide is a by-product of fermentation. So if keep your Kraut out of the fridge for too long, you may be sprayed with kraut juice first time you open it. It’s not an unhealthy, just messy.
Once opened Gutsy Kraut is best kept in the fridge. The only reason for this is to inhibit the growth of mould.
A Note on Shipping Living, Raw, Probiotic, Beetroot & Citrus Kraut
Our Gutsy Fermentery is based in Brisbane, QLD. If you buy Beetroot & Citrus Kraut online, we’ll ship it directly to your door anywhere in Australia. When we ship your fermented sauerkraut we pack it into a thermal box with ice packs. This keeps the kraut cool for a few days depending on the outside temperature.
The thing is that our Australian Summers get pretty hot, and if your package is traveling a long way your sauerkraut will eventually warm up. As per the storage instructions above, it doesn’t matter if your beet sauerkraut warms up, it’s actually a good thing (as far as probiotics go). Just beware, if you’re ordering in the middle of summer, and you live far away from Brisbane (Tas or WA) your fermented veggies might be a little fizzy when you first take off the lid. If this is the case, refrigerate the jar for a couple of hours before you open is. Hold it over a bowl the first time you open it and drink any juices that you catch!
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.
Want a little more adventure in your life? Try our non-cabbage cauliflower kimchi instead.
Check out how we ferment our vegetables!
|Dimensions||6 x 6 x 15 cm|