Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Sheldrake & Sheldrake Fermented Hot Sauce is made with koji and chipotle chillies in a double fermentation to bring out rich, umami flavours. The result is a rich, versatile sauce, bursting with life, that makes everything taste better. It is smooth and spoonable and has a complex flavour, with whiskey-like notes on the nose, and spicy, salty, and tangy flavours on the palate.
The saucery takes place in a two-stage process. First, we make koji by introducing a specialised fungus to rice (koji is ancient fermented food that forms the basis of miso and soy sauce). We then add the koji to a brine containing chillies, onions, and garlic, where it undergoes a lacto-fermentation (the process that creates ferments like sauerkraut and kimchee).
We never pasteurise, which means that the sauce that reaches you is thoroughly alive and bustling with health-giving microbial allies. To ensure the sauce is stable at room temperature, we add a splash of apple cider vinegar at the end of the fermentation process.
Ingredients: shio koji (rice, Aspergillus oryzae)*, chipotle chillies, shallot*, kombu, cider vinegar*, garlic*, himalayan sea salt.
* denotes organic ingredients.
Once opened, store refrigerated.
Sheldrake & Sheldrake Fermented Hot Sauce is made with koji and chipotle chillies in a double fermentation to bring out rich, umami flavours. The result is a rich, versatile sauce, bursting with life, that makes everything taste better. It is smooth and spoonable and has a complex flavour, with whiskey-like notes on the nose, and spicy, salty, and tangy flavours on the palate.
The saucery takes place in a two-stage process. First, we make koji by introducing a specialised fungus to rice (koji is ancient fermented food that forms the basis of miso and soy sauce). We then add the koji to a brine containing chillies, onions, and garlic, where it undergoes a lacto-fermentation (the process that creates ferments like sauerkraut and kimchee).
We never pasteurise, which means that the sauce that reaches you is thoroughly alive and bustling with health-giving microbial allies. To ensure the sauce is stable at room temperature, we add a splash of apple cider vinegar at the end of the fermentation process.
Ingredients: shio koji (rice, Aspergillus oryzae)*, chipotle chillies, shallot*, kombu, cider vinegar*, garlic*, himalayan sea salt.
* denotes organic ingredients.
Once opened, store refrigerated.