Limited Edition Black Label Smoked Kraut - 2023 Vintage
Australia's first (more than) 2 year oak barrel fermented sauerkraut is now available for sale in limited quantities.
Like a fine wine, the flavour of GUTSY'S oak barrel fermented sauerkraut only improves with age. Did you know the health benefits of sauerkraut also improve with age?
This 2023 vintage kraut has been fermented and aged for more than 2 years to provide the ultimate complexity of flavour along with a maximum dose of probiotics and a tender bite.
The 2023 Vintage Smoked Garlic Kraut Difference
Most Gutsy sauerkraut is fermented for 3-6 weeks (depending on ingredients, time of year, temperature etc). Fermenting for this time period is a good balance between crafting enough fermented veggies to fulfil our customers' demand (a big thank you to all you GUTSY followers!) and ensuring that each jar of ferment you receive contains a high amount of living probiotics. The graph above shows approximately the exponential growth of beneficial bacteria with time in vegetable ferments.
For the first 3 weeks or so (time depends on the types of veggies, ambient temperature, salt content etc) gut loving bacteria multiply and propagate very, very quickly. After this fast initial fermentation, the rate of multiplication slows down. However, fermentation doesn't stop. For months and even years, colonies of these beneficial bacteria continue to multiply and reproduce at a much slower rate. Increasing in their numbers and developing umami flavour notes at the same time.
Have you ever wondered what a 2 year oak barrel fermented sauerkraut tastes like? Here's your chance to find out.
As the good bacteria continue fermenting, they feed on the carbohydrates, fibres, starches and other bacteria-desirable components of the veggies which reduces the overall carbohydrate content of the veggies. At the same time, the gut loving bacteria multiply, create more essential acids (including glutamate amino acid which provides the umami flavour) and vitamins. Super-long fermented Sauerkraut has more good stuff and tastes mouthwatering delicious.
Vintage Smoked Garlic Kraut
2 years months of patient fermentation in oak barrels turns crisp cabbage into silky, velvety tender strands and builds layer upon layer of deep, rounded umami - think vintage reserve, not everyday crunch. End result - the smoke is subtle, the garlic bold yet refined, the tang perfectly matured. This vintage kraut is at its peak. Limited jars from 2023. The next one won't be ready until 2027.
Flavour: Rich, savoury, smoky garlicky warmth with that quietly addictive long ferment tang.
Serving Suggestions
- Grilled or smoked sausages (think bratwurst)
- Charcoal-roasted pork belly or porchetta
- Rich cheeses: aged cheddar, smoked gouda
- Rye sourdough toast with cultured butter
- Charred roast veggies
- BBQ brisket or pulled pork sandwiches
- Creamy potato gratin
- Or straight out of the jar with cold beer & nuts
100% Product of Australia
Fermented in an Oak Barrel for flavour and sustainability
450g jar