I have been trying my hand at lacto-fermentation – making kimchi, sauerkraut, hot sauce, and veggie pickles the old-fashioned way using little more than salt, time, and gut-friendly lactobacillus. It’s a little putzy and time-consuming, but I’m enjoying the results and am glad to be adding more probiotics to our diet.
So I was pleasantly surprised to find Sunny Bang Private Label commercially producing a lacto-fermented hot sauce that is still “alive” when you get it. Of course, I had to give it a try.
The bright, orangey-red sauce comes in a very cool swing-top bottle. It has a nice, thick texture and a bright, fresh veggie aroma. There’s not much heat to it, but what there is comes all up front and doesn’t build up over time or linger. It has a bit if zip from the lactic acid and vinegar, but nothing harsh. The finish is all fruity sweetness with a little effervescence.
In short – this ain’t no bubba-slurping, taste-hiding, vinegary hot sauce. It’s harmonious (not a word I would ever imagine using to describe a hot sauce) – all the flavors work together to give everything you put it on a bright and tangy bit of heat.