what are your daily gut health habits?

Naturopaths, nutritionists, and other experts in the field of gut health often speak about the importance of daily gut health habits. In just the same way as we brush our teeth, shower, and engage in personal hygiene practices, it is important to recognise the importance of daily gut health habits which lead to the creation of a flourishing ecosystem of gut bacteria.

It can be as simple as starting your day with a shot of probiotic rich beetroot kvass, or adding a spoonful of delicious kimchi or sauerkraut to a salad, stir fry or sandwich. The gardens of our gut thrive on constant feeding - and the pre- and probiotic rich foods you eat are exactly what keeps that bacteria-rich garden alive!

Here is an interview we did with Sam, founder and operator of local Adelaide fermenting business Gut Feeling, to highlight the importance of feeding the gardens of our gut.

What sparked your idea to start Gut Feeling?

My natural love of food, biology and health drove me towards raw, live, fermented foods. After attending multiple workshops and having the opportunity to pursue work experience with a fermentation business in Central America my spark was ignited. The idea of collaborating with mother nature to create and ferment delicious food and beverages back in Adelaide was an exciting prospect.

What’s the big difference between kimchi and sauerkraut, and what do you prefer?
The overall process of creating Sauerkraut and Kimchi is very similar. In both cases we are creating the optimal environment for pre-existing microorganisms to transform carbohydrate sugars in vegetables into various by-products that add value, characterising the end product. Sauerkraut is said to have originated in Eastern Europe and is typically made out of a green, drum head, sugar loaf or savoy cabbage. Most often herbs, spices or other vegetables are added to create different flavour profiles or health benefits. Kimchi however, originates in parts of South Korea and is primarily made from a base of Chinese/wombok cabbage. Most traditional Kimchi recipes will ask for the inclusion of daikon radish, garlic, fish sauce, spring onion, ginger and of course chilli as standard. With European heritage my heart sides with Sauerkraut, but if i'm truly honest my tastebuds will choose Kimchi most times.

What’s your favourite thing about owning Gut Feeling?

I think it would be our steadfast commitment to never losing sight of the direction and purpose of Gut Feeling. The business has grown naturally over the years but still remains a very small family run business that services our local community. We have developed great relationships with local farmers and retailers like The Simple Market and continue to develop our product range whilst ensuring we still enjoy what we are doing.

 

Who has inspired you the most on your business’ journey?

My mum has been a huge driving force in the creation of Gut Feeling and very supportive throughout the early days of business and product development. Nowadays, my sister and I inspire each other at times and never lose sight of what the business means to us and the community. 

What is your favourite vegetable and how do you cook it?

The humble cabbage of course! But we prefer to ferment it instead :)
However we have been known to braise wedges of fermented cabbage in vinegar, mustard and butter stock. We then allow them to cool in the juices and char them on the BBQ before serving....... very yum!

What is simple living to you?

Creating and sustaining an existence in which wholesome food, family, friendship and experiences can be shared by all. I also believe that finding and maintaining balance in life will always lead to contentment in the simple pleasures.

We are lucky enough to have been able to share the delicious ferments from Gut Feeling since we opened our doors in 2017. Owner, Sam, and the rest of his team do a fantastic job at creating, farming and connecting with the community and we appreciate the long term partnership.

We hope you are able to enjoy a jar of one of their delicious, locally made raw & live ferments, next time you stop by.