Fermented Sriracha made from fresh chili peppers, garlic and ginger. The process begins with natural fermentation, using only salt, for one to two weeks, allowing it to develop freshness, aroma and depth before being finished with cider vinegar.

The result is a vibrant, aromatic and balanced heat, where the chili’s warmth is accompanied by the fresh notes of ginger and the intensity of garlic. As an unpasteurized product, it continues to evolve over time, gaining complexity and mellowing the heat.

Versatile and straightforward, it works both as a table condiment and as an ingredient in sauces, marinades, sandwiches, eggs or rice dishes. Each batch reflects the time, fermentation and raw materials used.

Live product. Keep refrigerated.