Each element in this hot sauce was given time to lacto-ferment separately before being blended with Lirah (QLD) apple cider vinegar to bring the pH down enough to halt active fermentation. There’s no added sugar, thickeners, stabilisers, gums. Its complex sourness and bite is perfect to cut through fatty meats, oysters, or rich sautéed mushrooms with butter and herbs. Creamy pasta. Cheese toasties and pepperoni pizza. Use it in a bloody mary, or pour it over rice and beans.

150ml