Gutsy Christmas Fermented Probiotic Goodies Box
2024 GUTSY Christmas box consists of a delightful array of ferments ranging from 4 years vintage to 6 months young. We have crafted this bundle, especially for your microbiome to get a delightful dose of gut-friendly bacteria during this feasting period. Fermented in small batches and aged for a long period of time, our creativity has gone a bit crazy in these one-of-a-kind ferments. Each item in the box is a single-batch, exclusive product and highly probiotic:
Includes:
Vintage Celery Pickle - clean skin (4 year ferment)
Vintage Festive Fruit Mince (2 year ferment)
Festive Plum Shrub (1 year ferment)
Adzuki Miso (6 month ferment)
Festive Cider Kraut (6 month ferment)
Malty Chocolate Collagen Powder
Vintage Walnut Honey - clean skin (2 year ferment) OR Citron Honey Curd (10 month ferment)
Exclusive Probiotic Gutsy Christmas Box
Can you believe we’re already in December 2024? Time flies while we’ve been crafting ferments from Brisbane’s winter harvest. As per our tradition (and popular demand) over the past seven years, we’ve once again curated a Christmas GUTSY box filled with exclusive seasonal ferments.
The 2024 GUTSY Christmas Box features a delightful selection of ferments, ranging in fermentation time from 4-year vintages to 6-month creations. This year’s box includes a mix of vintage, unique, and new ferments. Perfect for your Christmas feast or summer meals, these ferments add gut-loving goodness to your holiday dishes.
Malty Chocolate Collagen Powder
This is not just any chocolate powder! Crafted over seven years for our family, this gut-loving treat features ethically sourced ingredients. Now, we’re excited to share it with the GUTSY community.
Flavour:
Malty, with caramel, fruity, and earthy notes.
Best Served:
On Greek yogurt with berries, waffles, pancakes, cream cheese toast, or as a sneaky treat straight from the pack!
4-Year Vintage Celery Pickle (Clean Skin)
Crafted in 2020, this pickle is one of our longest-fermented products. After 4 years of cold aging, it has developed into the most delicious pickle I’ve ever tasted. My 4-year-old can devour an entire jar in one sitting—it’s that addictive!
Even if you’re unsure about the flavor of fresh celery, don’t worry. Similar to garlic after fermentation, the flavor mellows, and this moreish pickle takes on the spicy, savory notes of the pickling spices it’s been fermented with. We’ve been saving this batch for years, and it’s finally time to share it!
Flavour:
Umami, crunchy, with a slight tang.
Best Served:
Straight from the jar, tossed into salads, or on cheese and antipasto platters.
ingredients:
organic locally sourced celery, mustard seeds, coriander seeds, bay leaves, allspice berries, garlic and salt
2-Year Festive Fruit Mince
This exclusive 2-year vintage fruit mince was crafted with pineapple, raspberry, lime jun vinegar, and a 4-year vintage base. After aging, it’s boozier and punchier than ever—taste it before serving to minors!
Flavour:
Sweet, citrusy, tangy, with boozy notes.
Best Served:
In fruit mince tarts, cinnamon scrolls, with yogurt, or in Christmas cake bliss balls.
1-Year Festive Plum Shrub
We crafted this shrub just before Christmas using 50 kilos of surplus plums from a farmer friend. Processing these plums quickly ensured their transformation into a festive delight. Bottling this shrub reminded us of the beauty of fermenting: from harvest to the sweet rewards of sharing.
Flavour:
Sweet and floral, with low acidity.
Best Served:
Spruce up kombucha, sparkling water, or brush onto fruit cakes. Use it in yogurt, grilled stone fruit, or enjoy it neat on the rocks.
6-Month Festive Cider Kraut
An old favorite and a classic for Christmas! This year, we used Daylesford Organic Cider “Brut,” crafted from high-quality English heritage apple varieties, to age this sauerkraut. We added juniper berries and festive spices for a traditional touch. After 6 months of slow fermentation in oak barrels, this kraut is bursting with flavors perfect for your Christmas celebrations.
Note: A printing error on the label incorrectly lists Sutton’s cider instead of Daylesford Organic “Brut” Cider, which was used in this ferment.
Flavor:
Citrusy and sweet, with warm spice undertones.
Best Served:
With roast pork and caramelized apples, sausages, seafood, or white meats.
6-Month Adzuki Miso
Crafted without shortcuts, this artisan miso involved fermenting rice into koji, then combining it with adzuki beans in oak barrels. At GUTSY, we specialize in soy-free miso, exploring locally grown legumes for unique flavors. Adzuki miso has become a favorite for its sweet, nutty, and umami notes.
Flavour:
Sweet and savory, with bold umami notes.
Best Served:
In miso-caramel, brownie batter, salad dressings, on grilled eggplant, roasted pumpkin, or sourdough toast with avocado and poached eggs.
2-Year Vintage Walnut Honey (Clean Skin)
We preserved Australian organic walnuts in locally-sourced bush-floral honey, resulting in a delightful blend of flavors after 18 months. The hard nuts softened and mellowed, while the floral honey took on rich, nutty notes. If you love peanut butter and honey, this will be a winner!
Flavor:
Nutty, rich, with caramel and floral undertones.
Best Served:
On a ploughman’s platter with sharp cheese and stone fruits, drizzled over pancakes or waffles, in salad dressings, or paired with hard cheeses.
Ingredients:
organic Australian walnuts, locally sourced tea tree “manuka” honey
10-Month Citron Honey Curd
Unique to Australia, this ten-month honey curd is to die for! We combined citron and honey, then created the perfect, airtight fermentation environment to allow the curd to sit for ten months. This creates incredible depth of flavour and countless probiotics.
Flavour: Floral-fruity citrus aroma with a velvety silky mouthfeel.
Best Served: Enjoy it by the dollop in yoghurt bowls, slather on buttery sourdough toast, add flavour oomph to cakes, whisk into salad dressings or indulge by the spoonfuls straight from the jar.