This is the 10+ year old flagship and mother of all ferments, adding complexity and spice to everything and anything. Hot but not too hot. More acidy, funky hot.
Perfect for tacos, fried eggs, bloody mary’s, stir frys, pasta sauces etc etc.
Heirloom chillies (16+ varieties), vegetables (daikon, hakurei. tomato, tomatillo, eggplant, cucumber, radish, fennel, garlic scapes), raw apple cider vinegar, sea salt, herbs (shiso, parsley, tarragon, lovage, laksa leaf, dill, chervil).
Comes in a 200ml glass bottle with a wax seal.
Rough Rice, Hobart, Tasmania.
This is the 10+ year old flagship and mother of all ferments, adding complexity and spice to everything and anything. Hot but not too hot. More acidy, funky hot.
Perfect for tacos, fried eggs, bloody mary’s, stir frys, pasta sauces etc etc.
Heirloom chillies (16+ varieties), vegetables (daikon, hakurei. tomato, tomatillo, eggplant, cucumber, radish, fennel, garlic scapes), raw apple cider vinegar, sea salt, herbs (shiso, parsley, tarragon, lovage, laksa leaf, dill, chervil).
Comes in a 200ml glass bottle with a wax seal.
Rough Rice, Hobart, Tasmania.
