Organic Probiotic Smoked Garlic Kraut
Gutsy Ferments Smoked Garlic Kraut is cabbage, cold-smoked garlic, peppercorns, and wild fermented in an oak barrel for 4–6 weeks. Probiotic goodness! we ferment for all this time for probiotics, postbiotics and flavour.
We ferment in oak barrels for to keep our veggies chemical free (heard of phthalates anyone?), but also for sustainability and flavour.
Seed and feed your gut with with organic smoked garlic sauerkraut. Prebiotics, probiotics and postbiotics all in one.
Fresh Ingredients in our Smoked Garlic Kraut
We use only the freshest, locally sourced, and certified-organic ingredients in our smoked garlic kraut. These include: Organic Cabbage, Organic Cold Smoked Garlic, Organic Peppercorn, and Australian Naturally Evaporated Sea Salt.
Each 450g Jar of Kraut is:
- Fermented to seed your gut with probiotics
- 100% Product of Australia
- All Organic Produce
- Fermented in Oak Barrels (no plastics)
- Kashrut Authority Kosher
- Raw and highly Probiotic
- Gluten Free
- Suitable for a Vegan diet
Don’t like cabbage sauerkraut? Try our non-cabbage fermented Carrot "kraut" instead.
Did you know that fermented veggies are gut health foods?
Why Eat Sauerkraut?
Sauerkraut is a rich source of Vitamin C, as well as Vitamin K and Iron, making it a great tonic for the immune system and a powerful antioxidant. This is why sailors used to take sauerkraut on voyages. Sauerkraut helped them off scurvy on the long voyages around the world when storing fresh fruit wasn't practical.
You'll love the delicious flavour and health benefits of Gutsy Ferments Sauerkraut. Australian-made, organic and unpasteurised, it's high in probiotics. All our kraut is wildly fermented in oak barrels and jarred in glass. We ferment for a minimum of 4 weeks.
Serving Suggestions for Smoked Garlic Kraut
There are so many ways to enjoy this smokey kraut. A must have for barbecues to go with those snags, steaks and beer! Fantastic with guacamole, fresh salsa and blue corn chips. 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. Try it drizzled with pumpkin seed oil.
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!
How To Store Gutsy Kraut
Keep your Gutsy fermented sauerkraut 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 you keep your Kraut out of the fridge for too long, you may be sprayed with kraut juice the first time you open it. It’s not 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.