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

21/10/2026

Stanford ran two diets for ten weeks, and only one lowered inflammatory markers. 🥬

One group raised their fibre (legumes, whole grains, nuts, vegetables). The other worked up to about six servings a day of fermented foods like yogurt, kefir, kimchi and kombucha.

The fermented group's gut bacteria became more diverse, and 19 inflammatory markers came down. The fibre group had no increase in diversity on average and no drop in those markers. For some people in the fibre group, immune activation actually went up, and they tended to start with lower gut diversity.

My take: seed first, then feed. Start with a spoonful of kraut with dinner, build up over a couple of weeks, then add fibre on top.

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

20/10/2026

Two identical jars of cabbage. Only one is probiotic. 🥬

Fermented: salt and water make a brine, and good bacteria multiply into billions over time.
Pickled: sugar and vinegar preserve it so it's shelf-stable, but it has no probiotics.

They look exactly the same on the shelf, so the label is how you tell. Vinegar in the ingredients? Pasteurised? Then it isn't probiotic. Even a fermented food can be heat-treated after, so look for "unpasteurised" or buy it from the fridge section.

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

17/10/2026

sometimes customers ask me at the markets: which of these has the most probiotics? The answer depends on what you mean by "most." Diversity means different strains of bacteria, and total number means how many bacteria are in the jar. A ferment with lots of ingredients can bring more variety, while a simpler one may have more in total. Wild fermentation varies by batch, so I can't give exact counts, but I explain how I think about it and which jar I'd pick. Watch to the end.

16/10/2026

Spot what's wrong with these two supermarket sauerkrauts. Bryne Co and Wicked are both made in Poland, both say "fermented," and both have clean ingredient lists. But both have a vacuum-sealed lid, which means they were heated before jarring, and both have a best before date of 2029 on an ambient shelf. A live ferment can't last that long at room temperature without blowing its lid. So they're clean, but no living probiotics. To find sauerkraut with live bacteria, look for: sold chilled, a flat or slightly bulging lid, no vinegar, and "raw" and "unpasteurised" on the label.

14/10/2026

I make sauerkraut, so here's an honest label check on what a probiotic gummy does better than my kraut. The Little Swisse gummies have one probiotic species (Bacillus coagulans spores), 2 billion CFU per serve and chicory fibre. They're shelf-stable, dosed to a number and kid-friendly, though the list includes gelling agents, starch, flavour, colour and wax. My Pepperberry Kraut has three ingredients, is wild fermented for 4+ weeks in oak, raw and unpasteurised, with the cabbage's fibre and post biotic acids and vitamins made during fermentation, and it's best refrigerated. Different tools. Which suits you better?

13/10/2026

The veggies matter more than you think. Sauerkraut is only as good as what goes in the barrel, which is why ours is made from seasonal organic vegetables, wild fermented in oak barrels. Trillions of bacteria drive the fermentation, and in lab studies some pesticides (glyphosate, for example) have inhibited the lactobacilli behind sauerkraut.
If you're buying or making kraut, choose organic.

11/10/2026

Can you leave sauerkraut out of the fridge while you have lunch? I get asked this at the markets all the time. Fermentation is preservation: before fridges, people fermented the autumn harvest in crocks to eat through winter. Out of the fridge, the bacteria keep feeding on the carbs and making acids and gas. The fridge just slows that down. The catch is that a sealed jar left out too long builds up gas and can overflow when you open it. So lunch is fine, keep it out of the sun, and loosen the lid slowly if it's been out for days.

10/10/2026

When I took the lid off this homemade kombucha, it exploded. Two wrong ways to open a fizzy ferment, and one right way: crack the lid just enough to hear the hiss, tilt the bottle over a glass, and let the pressure out slowly. Chill it first for less fizz. And before you say the fizz is botulism: it means the yeast and bacteria are alive and still working, and kombucha's acidity stops botulism bacteria growing. The same crack-and-tilt method works for fizzy sauerkraut too.

07/10/2026

One of these Woolworths sauerkrauts was never even fermented. Sandhurst and Always Fresh are both made in Poland, but both have a sucked-in lid, which means they were heated, sealed and cooled. Sandhurst has a 2028 best before on an ambient shelf, and no live ferment lasts that long at room temp without the lid blowing off. Always Fresh lists w**e vinegar, which is pickling, not fermentation. To find sauerkraut with real probiotics: sold refrigerated, flat or slightly bulging lid, no vinegar in the ingredients, and "raw" and "unpasteurised" on the label.

06/10/2026

Does glyphosate wreck kraut? Up to 93% of Americans had glyphosate in their urine in one US testing project. It kills weeds by blocking an enzyme that's also found in many bacteria, including lactobacillus, the bacteria behind sauerkraut, and lab studies show it can inhibit them.
If you're buying or making kraut, choose organic. At Gutsy, we only use organic vegetables in our ferments.

Address

Unit 4 42 Clinker Street Darra
Brisbane, QLD
4076

Website

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

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