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.
Small batch, lacto-fermented hotsauce made and bottled by hand in Sydney.
Use to add flavour and heat to your favourite dishes. A little goes a long way.
No Sugar Added
Check the label of most chilli sauces and you'll see sugar as a major ingredient.
You won't on this bad boy.
Contact Us
Send us an email at info@thefermentalists.com
Ground Floor, 26 Market St, Sydney NSW 2000