Fermented Hot Sauce
Sheldrake & Sheldrake is made with koji and chipotle chillies in a double fermentation to bring out rich, umami flavours. The result is a versatile sauce, bursting with life, that makes everything taste better.
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. * organic. Store refrigerated.
Sheldrake & Sheldrake is made with koji and chipotle chillies in a double fermentation to bring out rich, umami flavours. The result is a versatile sauce, bursting with life, that makes everything taste better.
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. * organic. Store refrigerated.
Sheldrake & Sheldrake is made with koji and chipotle chillies in a double fermentation to bring out rich, umami flavours. The result is a versatile sauce, bursting with life, that makes everything taste better.
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. * organic. Store refrigerated.