Meet Josh & Weier from Gutsy Ferments! We recently had the pleasure of chatting with them to learn more about their journey and the inspiration behind their unique approach to fermentation. Combining science, tradition, and a love for healthy, delicious food, Gutsy has been creating small-batch ferments that stand out from the crowd. With a focus on sustainability and bold flavours, they’re constantly pushing boundaries in the world of gut-friendly foods. Here’s what they have to say…
Can you tell us a bit about your business? How did you get started?
Gutsy was founded in 2013 when we combined our food science and engineering backgrounds to create small-batch, artisan-crafted, and oak barrel-aged ferments. Fermented foods have always been part of Wei’er’s cultural background since childhood and they were something she found lacking when she migrated to Brisbane 2 decades ago. As a growing family, we also desired for our children to be able to enjoy the diverse flavours and health benefits of ferments in their daily diet. So we crafted our very first 100kg batch of oak barrel kraut with the mindset of, “If this doesn’t sell, we know we will have enough kraut to last for at least 10 years!”
How do you make/grow/produce your product? What is your process?
We are passionate about crafting our ferments with locally sourced, sustainably grown and certified organic produce. Oak barrels are solely used for all acidic ferments (+ miso) for the best flavour and to prevent chemicals from leaching into the end product. Depending on the season and produce used, fermentation is quite an art at GUTSY. All our ferments are checked regularly to make sure that fermentation is in progress and only jarred when it has obtained its signature zing.
What do you love about your work?
We get to eat heaps of ferments! Tasting ferments, experimenting with seasonals, watching the beneficial microbes work their bubbly magic, and also learning the art of being patient - especially in crafting our vintage ferments.
How important is making organic/sustainable products to you?
Fermentation increases the bioavailability of nutrients for our body to absorb. Similarly, if there are traces of chemicals in the ferments, it would also be adversely taken up by our bodies. This is why it is absolutely essential for us to only use organic and sustainably grown produce in our fermentation process.
If you could only eat one meal for the rest of your life, what would it be?
It would definitely be Washoku. It’s basically traditional Japanese cuisine of rice with miso soup and other dishes with an emphasis on seasonal ingredients.
Could you tell us an interesting/quirky fact about yourself?
We are suckers for a challenge! That’s why we ferment in oak barrels. Not the easiest fermentation vessels to use and care for.
If you were a fruit or vegetable, which one would you be and why?
Durian. We can be spiky and stinky but once you acquire a taste for us, you will always dream of having us in your lives.
