This small-batch hot sauce is slow-fermented for over a year using a koji-rich brine and fiery Thai chilis — but don’t worry, it won’t burn your face off.
With a balanced 6/10 heat level, it’s more about flavor than fire: deep umami, mellow garlic, and the kind of funk only time and microbes can deliver. It’s a living, complex condiment made to elevate anything from eggs and noodles to grilled veggies and marinades.
Shelf-stable, unpasteurized, and full of life. Keep cool for best flavor and longevity.
Ready for you by July 1st - pre-order now to make sure you get some!