2025 Gutsy Christmas Fermented Probiotic Goodies Box

14th annual release - limited number of boxes, once they're gone, they're gone. For 14 years, we've been quietly fermenting & crafting Australia's boldest, gut loving creations. Then came Covid and with it, the Vintage Line: cold aged, small batch ferments we originally kept just for ourselves. The moment we shared them, they became the most sought-after jars we've ever released.  This year's Christmas box is the ultimate expression of both worlds. 

• Malty Chocolate Collagen Powder - Nostalgia that loves your gut 
  
• Vintage Smoked Garlic Kraut -  2 years oak barrel aged
  
• Festive Fruit Mince - plum shrub spiked Christmas magic
  
• Kinzanji miso with Macadamia honey - Australia's one & only oak aged version
  
• Umeboshi Plum Enzyme Concentrate - 35-year-old trees, same-day ferment 
  
• Kraut or Kimchi of Your Choice - Customise your own box

Total fermentation time in one box: Over 6 years of patience.  Built for Christmas feasting, summer barbecues, cheese boards, morning rituals and serious gut loving goodness.  limited number; many of these ferments won't exist again until 2027-2029.  Orders for Christmas GUTSY Box will close on the 21st Dec.  As a christmas bonus, for all orders made by 21 December we'll throw in a free bottle of fermented, probiotc shrub valued at $14. 14 years in the making. One very GUTSY Christmas.  Malty Chocolate Collagen Powder GUT LOVING / MALTY / BEST SELLER CONTENDER Finally, a hot chocolate powder that loves your gut! Growing up having Milo in milk as one of our childhood comfort drinks, we wanted to share this special core memory with our kids. However, we won't too impressed with the ingredients in the mass produced product we grew up with.  So we crafted our very own - GUTSY style! Blending ceremonial grade ethically sourced cacao powder with a touch of pure vanilla ( no weird flavours here- just the real deal) & sweetened lightly with organic coconut sugar, a packet of this malty choc powder never last long in our pantry. Just launched 12 months ago, its definitely becoming a strong contender for one of our best selling products. 

• Coffee/ oat milk = instant malted mocha 
• Banana + PB + Oat milk = chocolate malt shake 
• Cold brew + almond butter = iced malted coffee

• Overnight oats + nut butter 
• Greek yoghurt + drizzle honey + seasonal fruits 
• Pancake batter = malty chocolate pancakes 
• Chia pudding (coconut milk base) + sprinkle granola + berries 

Vintage Smoked Garlic Kraut

• 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

• Cheese and Charcuterie Boards: Spoon it over creamy brie or aged cheddar for a sweet-savory contrast that wows guests. Pair with prosciutto or salami—the garlic's earthiness cuts through the richness beautifully.
• Savory Glazes and Marinades: Brush it on grilled chicken, salmon, or tofu for a caramelized crust with citrus zing. It transforms simple proteins into gourmet delights, especially when mixed with soy sauce for an Asian-inspired twist.
• Sweet Treats with a Kick: Swirl into vanilla ice cream or Greek yogurt for an unexpected flavor bomb. Or bake it into muffins and scones, where the Maillard notes enhance nutty flours like almond or oat.
• Beverages and Wellness Elixirs: Stir a teaspoon into hot water with lemon for a soothing throat tonic, or mix with ginger beer for a craft cocktail that's equal parts spicy and refreshing.
• Salad Dressings and Vinaigrettes: Whisk with olive oil and balsamic vinegar for a dressing that livens up greens, roasted beets, or grain bowls. The fermentation adds a probiotic edge for gut-friendly meals.

SINGLE ESTATE / 12 MONTHS FERMENT / 2025 RELEASE  

Limited bottles from 2025 release. 

Flavour:

Sweet, and floral, with low acidity.  

Best Served:

Drink pairings 

• Sparkling water + 1-2tsp = instant Ume soda
• Iced Sencha or Hojicha = elevated Japanese Iced tea 
• Hot water + 1 tsp + pinch of grated ginger = winter immune tonic 

Food Pairings 

• Drizzle over grilled salmon 
• Whisk into sesame dressing for a smashed cucumber salad 
• Glaze for roast duck or pork belly (last 10mins) 
• Mix with tahini + miso + freshly squeezed orange juice for a festive asian dipping sauce 
• Goat cheese or ricotta on toast + cracked pepper 
• Stir-fried greens (kale, bok choy) deglaze with a splash 

Kinzanji Miso (Pickled Veggie Miso)  

SMALL BATCH / 12 MONTHS FERMENT / 2025 RELEASE  

A 300 year old Japanese temple recipe that we refused to leave in the past. 

Australia's only oak barrel fermented chunky veggie miso. This is where our in house fermented koji rice meets organic fennel, carrot, cucumber, ginger, chickpea, adzuki bean and bright curls of citrus zest. Rice wine sets the ferment. We then fold in raw macadamia honey, food for the microbes and to add an Australian touch of floral sweetness. 

After 12months  ageing in oak, the result is a thick, rustic, almost like a vegetable relish condiment that hits every note- sweet, salty, deeply savoury and electric with umami. 

Chunky style sweet miso with an oak aged soul. 

Limited jars from 2025. 

Flavour:

Deep umami, gentle savoury hint, bright ginger-citrus pop and a rich lingering honey finish. 

Best Served:

• Straight from the jar on hot rice 
• Smeared on grilled fish or eggplant, finish with toasted sesame seeds
• Mixed with olive oil or tahini = instant veggie dip 
• King oyster mushrooms, pan fried in butter 
• Sourdough toast + avocado + flaky sea salt 
• Cold tofu straight from the fridge 

Kraut or Kimchi of Your Choice  

SMALL BATCH /  6 WEEKS FERMENT / OAK BARREL FERMENT

While the vintage rarities steal the show, don't sleep on our everyday firecrackers: the 6 week fermented krauts and kimchi that started it all. 

Punchy, crisp, alive and ready to party with Christmas ham, turkey sandwiches, summer BBQs, and late night fridge raids. Same obsessive craftsmanship, simply encapsulated at six weeks - brighter, more bubbly and impatient to bring bold, crisp life to your festive table.