0 Results: New & Used in preserving jars in Helensvale 4212, QLD

Cauliflower and spices fermented in an oak barrel for 4 weeks. We ferment for probiotics, and postbiotics. That's why we ferment for weeks and not days. The longer fermentation goes on, the more probiotics are produced and the more postbiotics are produced as a byproduct. We also ferment for flavour and this Cauliflower Kimchi is the perfect mix of modern and traditional. Made with a traditional spicy kimchi sauce, and wildly fermented. We’ve made this only mildly spicy, we’ve added no fish sa

Gutsy Apple Radish Kimchi is made by fermenting local, organic veggies and spices in an oak barrel for 4 – 6 weeks. "Why," you may ask? To seed your gut with tangy, probiotic goodness! 4-6 weeks is the time it takes to produce the maximum number of probiotics before bacteria multiplication plateaus. Over a 4-6 week period there is a serious amount of post-biotics produced through fermentation. Post-biotics are the product of fermentation and include amino acids, vitamins and anti-microbial pep

Organic carrot, ginger and turmeric, fermented in an oak barrel for 4 – 6 weeks. Carrots are naturally high in carbohydrates (compared to cabbage), which provides extra food for the the bacteria, which gives you more bacteria. We fermented for weeks, not days for the flavour, the probiotics and the postbiotcs. The longer food is fermented, the more postbiotics are created. Eat fermented veggies to seed and feed your gut. Prebiotics, probiotics and postbiotics all in one. Do you know that you

Vibrantly red in colour, this organic citrus and beetroot sauerkraut has a refreshingly sweet crunch while still retaining the expected Gutsy tang. Because beetroot naturally contains extra carbohydrates (compared to cabbage), even though more than half the sugar has been fermented out, a little remains to sweeten this tangy ferment. Extra carbs also means extra food for the bacteria as they ferment away. You can be sure of billions of good bacteria with every serve of organic beetroot and cit

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. We use only the fres

Gutsy Tasmanian Pepperberry Kraut is one of our all-time customer favourites! This red cabbage sauerkraut will blow your tastebuds. Just red cabbage, pepperberry and salt fermented in an oak barrel for 4 – 6 weeks. Probiotic goodness! Everyone loves sauerkraut (well, nearly everyone), but have you ever wanted a sauerkraut that actually looks great on a plate? What about a red cabbage sauerkraut? This traditional tasting Tasmanian Pepperberry Kraut has a yummy tang, with a vibrant red colour. O

3 x preserving jars includes a new unopened bag of 6 seals 2 larger jars h265 x 140w (3L) smaller jar 250h x 120w Collect Newstead

See photos for description. Price is negotiable. Pick up from Ashgrove. Check out my profile for my other listings.

Assorted preserving jars. Come with lids and rings. Used but in good condition. $3.00 per jar. $50 for a box of 25 Pick up only. Cash only.