Lacto Fermento Trio

For those who like it tangy funky... 

ULTRA CULTURE - FERMENTED CUCUMBER MISO

Lacto-fermentation is the key to unlocking deep flavour and layered complexity in food. This sauce is a great example of just this. While remaining bright and cucumber-y, its intense umami characteristics are brought forward by the addition of miso and shiitake mushrooms. Fermented and then aged for 60 days with rice vinegar, you have yourself a winner!

Heat Level 🌶 Miso

THE FERMENTALISTS - HABANERO HOT SAUCE 

The Fermentalists Habanero Dripper hot sauce has a playful twist, featuring fruity notes and a subtle taste of American oak and garlic. The naturally fermented chilli sauce has no added sugar, and they soak their organic vinegar in toasted American oak chips before blending for a brilliantly complex and deep flavour.

Heat Level 🌶🌶 Medium

CRACK FOX - LACTO-FERMENTED HABANERO, BUSH CITRUS & GINGER

This cuisine-androgynous bright orange flavour bomb. Habaneros on a 14 day ferment blended with a selection of drip-down-yer-chin juicy citrus and punchy ginger. Sweetened with local raw wildflower honey.

Heat Level 🌶🌶🌶 Medium