Maybe you know the importance of eating fermented sauerkraut, but do you find plain-old sauerkraut boring? If so, you should try our Smoked Garlic Fermented Sauerkraut. We get the best, organic, cold smoked garlic and ferment it for 4 weeks with fresh, green cabbage. What you end up with is a subtle, smoky, mild garlic flavour that goes with every dish. Gutsy Smoked Garlic Sauerkraut is our best seller.
Ingredients: Organic Cabbage, Organic Cold Smoked Garlic, Organic Peppercorn, Australian Naturally Evaporated Sea Salt.
A must have for barbecues to go with those snags, steaks and beer! Fantastic with guacamole, fresh salsa and blue corn chips. There are so many ways to enjoy this smokey Kraut. 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 keep your Kraut out of the fridge for too long, you may be sprayed with kraut juice first time you open it. It’s not an 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.
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