Fermented Sauces
Real fermented sauces take months – sometimes years – to develop their depth. Many commercial condiments fake it with chemical shortcuts, colours and syrups. These don't.
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Fermented Sauces
Soy sauce & tamari: slowly barrel-aged rather than made from chemically hydrolysed soy protein. The fermentation breaks down the proteins naturally, giving a rich, mellow umami. Tamari is the naturally gluten-free option.
Lacto-fermented hot sauces: slow fermentation builds tangy complexity and layered warmth, rather than plain vinegar heat.
Pastes & condiments: earthy miso, spicy gochujang and other fermented building blocks – a spoonful adds depth and savoury backbone to stews, glazes and soups.
Raw options: many unpasteurised sauces remain alive, carrying beneficial enzymes alongside their flavour.
Available in organic and everyday options.