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Frothing Ferments Sriracha Hot Chilli Sauce is made by the traditional and time-honoured technique of lacto fermentation. A method by which hot chillies are combined with salt and allowed to sit in glass jars to ferment.
Enjoy it with chips, over eggs, as a dipping sauce, or as an ingredient in any dish that calls for a splash of delicious peppery fire!
This product does not contain any allergens but cannot be guaranteed to be allergen free.
|
Nutritional Information |
Per 100ml |
|---|---|
| Energy | 55Kj/13Kcal |
| Fat | 0.20g |
|
Carbohydrates of which sugars |
3.9g 0.0g |
| Protein | 0.5g |
| Salt | 5.5g |
Store in a cool dry place. Once opened, refrigerate and use within 4 weeks.
Lecturer at WIT school of Culinary Arts and founder of Tastefully Yours - a range of chutneys and preserves, Nortbert Thuls latest food venture is all about great fermented foods, full of probiotics and good bacteria.
Produced locally in Waterford, and using traditional and time-honoured techniques, the Frothing Ferments range includes Traditional Raw Sauerkraut, Raw Fermented Kimchi, Lemon & Lime Water Kefir, and Sriracha Hot chilli Sauce.
