Back in stock and shipping every Friday
Small batch, lacto-fermented hotsauce made and bottled by hand in Sydney.
1. Chop chilli, combine with Himalayan pink salt and garlic.
2. Ferment for minimum two weeks.
3. Soak organic apple cider vinegar in toasted american oak.
4. Blend, strain. bottle.
Use to add flavour and heat to your favourite dishes. A little goes a long way.
Check the label of most chilli sauces and you'll see sugar as a major ingredient.
You won't on this bad boy.
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