Gutsy Ferments

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Gutsy Ferments

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Raw, living, wild fermented sauerkraut,
kimchi, bone broth and gut shots. Oak barrel fermented from organic Australian
ingredients since 2013. Always alive.

Never heat-treated. links.gutsy.com.au

06/11/2026

Sauerkraut or kimchi: what's the difference?

Sauerkraut is cabbage and salt, fermented for a month. Clean, tangy and versatile.

Kimchi starts with the same month in the barrel but adds a bolder mix: carrot, onion, lime, ginger, turmeric and more. That means a wider range of plant fibres for different bacteria to feed on.

So which does your gut want? Probably both.

Make your own, or buy Gutsy.

06/11/2026

Is your kimchi alive?

I left a supermarket kimchi and our Gutsy Organic Apple Radish Kimchi at room temp for 3 weeks to see if they'd keep fermenting, then opened both.

Bubbles and a pop are a sign a ferment is still active. No bubbles plus the vacuum sealed lid shows that it's been heated, no live bacteria.. Check the label for "unpasteurised" or "live", keep active ferments in the fridge and open them carefully.

Make your own, or buy Gutsy.

03/11/2026

This cabbage was never cooked. So why doesn't it taste raw? 🥬

Salt pulls the water out of the cabbage. Bacteria eat the natural sugars, make acids, and break the cabbage down. That's the flavour and texture change. No heat involved.

So "raw" doesn't mean "unchanged." Raw kraut is completely transformed, and full of probiotics.

As we use the word, raw means never heated. Fermented, then heated? No longer raw.

Check the jar for "raw" and "unpasteurised". Ours is fermented, never heated.

Make your own, or buy Gutsy.

03/11/2026

Before probiotics came in shiny white capsules, they came in a jar. 🥬

And that jar did three jobs, not one:

1. Prebiotics: fibre from the cabbage that feeds your gut bacteria.
2. Probiotics: live bacteria from the fermentation. The bubbles show them at work.
3. Postbiotics: what the bacteria make while they work, SCFA's.

Real food that tastes good, from long-fermented sauerkraut and kimchi.

Make your own, or buy Gutsy.

30/10/2026

Your great-grandmother's probiotic wasn't a capsule. It was this. 🥬

Kraut is cabbage, salt, and a third ingredient you don't buy. Save this recipe:

1. Shred the cabbage as fine as you can, so the juices come out easily.
2. Weigh it and add salt at about 1 tablespoon per kg. Mix.
3. Squeeze until it's swimming in its own juice.
4. Pack into a glass jar, pressing down until the juice rises over the top.
5. Weigh it under the brine, put an airlock on, and keep the mould out.
6. The third ingredient was on the cabbage all along: wild bacteria. Give them a month or more, tasting as you go.
7. Crack the lid and add it to every meal.

Make your own, or buy Gutsy.

29/10/2026

Beef stock vs bone broth. What's the difference? 🍲

I found a beef stock at Woolies. Its pack says slow cooked for up to 3 hours. Ours is cooked for 48 hours, and we call it bone broth.

Stock is bones simmered for hours, with a flavour focus. Bone broth is cooked for much longer, to pull more out of the bones.

So where's the line? As far as I can find, there's no official one. Time is how most people define it.

We cook our bones for 48 hours. How long do you cook yours?

27/10/2026

The question I get every regularly at the markets: which kraut will my kids like? 🥕

It depends what kind of fussy your kid is.

Texture and shape? Carrot. Easy shape, easy to eat.
Eats with their eyes? Beetroot. The colour does the selling, and it tastes sweet.

Which kind of fussy is yours?

Buy Gutsy or make your own.

25/10/2026

The most probiotic kraut = cabbage + salt + ? 🥬 Here's the whole method in 26 seconds.

1. Slice the cabbage as fine as you can, so the bacteria on the outside have easy access to the sugars inside.
2. Salt: about 1.5% by weight, to hold back spoilage bacteria.
3. Mix and squeeze to break down the structure and release the juice.
4. Pack it into a glass jar.
5. Weigh it down so the cabbage stays under the brine.
6. Airlock on, to help keep mould out.
7. The missing ingredient is time. Leave it a month or more, and you can ferment for 6 months+ to maximise bacteria.

Make your own or buy Gutsy.

23/10/2026

These jars are alive with probiotics. So how do they survive three days in a postie's van? 📦

Here's how we pack every box:
1. An insulated lining
2. Each jar wrapped in cardboard
3. A gel ice pack on top, not underneath. Cold air sinks, so it keeps the whole box cool.

Sealed, taped, and on its way to you. When it arrives, pop it in the fridge.

Make your own or buy Gutsy. Salt and cabbage is all it takes.

23/10/2026

Travel, a stomach bug, antibiotics, stress. When my gut feels off, I follow 4 steps in a set order. 🥬

1. Purify: I give my gut a break with 3 days of no food. It's optional, ibut so useful, and a shorter version benefits too.
2. Seal: broth for my first two meals back. Gentle, simple and traditional.
3. Seed: fermented foods like kraut, kefir, kimchi and kombucha. Start with a spoonful and build up gradually.
4. Feed: prebiotic foods like onion, garlic, leek, oats, fruit, vegetables and whole grains.

The order matters more than any single food.

Buy Gutsy or make your own. Salt and cabbage is all it takes.

Address

Unit 4 42 Clinker Street Darra
Brisbane, QLD
4076

Website

http://links.gutsy.com.au/

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