Our sauces are made using Lacto-Fermentation, why?

We Lacto-ferment our sauces because it helps meld the different ingredients together creating much more complex flavor profiles with umami notes. The process also helps mellow the heat of the chili’s. Lacto-fermentation has been used for centuries to naturally preserve food. Lacto-fermentation means that it can take months before a hot sauce batch is ready for bottling vs non-fermented sauces which are often solely vinegar based and can blended and bottled same day. We think the benefits of Lacto-fermentation are worth the wait and we think that you will too.

Lacto-fermentation is a process used to preserve food by harnessing the natural, beneficial bacteria Lactobacillus. These bacteria convert the sugars in the food into lactic acid through a fermentation process. This drop in pH due to the lactic acid production creates an environment that inhibits the growth of harmful bacteria, molds, and other spoilage microorganisms, thereby preserving the food.

Lacto-fermentation is commonly used to pickle vegetables, creating products like sauerkraut, kimchi, pickles, and various fermented condiments. It is also used in the production of yogurt and some fermented dairy products.

Here's a basic overview of the lacto-fermentation process:

1. Prepare the Vegetables: Vegetables like cabbage, cucumbers, or carrots are typically washed, sliced, or chopped as needed. It's common to add salt to the vegetables, which not only seasons them but also helps draw out moisture.

2. Pack into a Container: The prepared vegetables are packed into a clean container, like a glass jar or a fermentation crock. The vegetables should be tightly packed to minimize air gaps.

3. Add Brine: In some cases, a brine solution is used to cover the vegetables. The brine is made by dissolving salt in water. This brine helps create an anaerobic (no oxygen) environment that encourages the growth of lactic acid bacteria.

4. Fermentation: The container is sealed with an airtight lid or a fermentation weight, and it's left at room temperature for a period of time, typically several days to a few weeks. During this time, the Lactobacillus bacteria naturally present on the vegetables or introduced through a starter culture consume the sugars in the vegetables and produce lactic acid.

5. Taste and Monitor: Throughout the fermentation period, you can taste the vegetables to check for your desired level of sourness. The longer you let them ferment, the tangier they will become. When they reach the desired flavor, move the container to the refrigerator to slow down the fermentation process.

Lacto-fermentation not only preserves the food but also enhances its flavor and nutritional value. The final product is often rich in probiotics, which can be beneficial for gut health. Additionally, it's a way to enjoy the taste of fresh vegetables year-round. Just note that our sauces are pasteurized prior to bottling. It’s essential to stop the Lactobacillus from continuing to produce carbon dioxide as part of the fermentation process.