Gutsy Ferments Smoked Garlic Kraut.
Just Cabbage, Cold smoked garlic, peppercorns and salt fermented in an oak barrel for 4 – 6 weeks. Probiotic goodness!
The team at Gutsy Ferments
We’re a family-owned and -operated business and were established in December of 2013 by our two founders, Josh and Wei’er.
Now, we have a whole team of Fermenters, Seasonal Fermenters, Tasting Specialists, Videographers, Farmers Marketeers, and Research and Development Professionals.
The process for making our products
First, we source all our organic vegetables and spices from local farms. We cut up all the ingredients and hand massage the seasonings in before packing everything ino the oak barrels.
We seal the barrels so they’re airtight and leave them to ferment for four to six weeks, depending on the seasonal temperature. Then we pack all that juicy goodness into glass jars and sell our ferments to our happy customers.