Lacto-Fermented Hot Sauce

Lacto-fermentation is one of the oldest food preservation techniques known to humanity. It is used across virtually every culture for thousands of years to make sauerkraut, kimchi, pickles, kvass, injera, miso, yogurt, and hundreds of other staple foods. The "lacto" refers not to dairy (though dairy ferments are included) but to Lactobacillus and Lactic Acid Bacteria (LAB). They are important for gut health, immune support and enhanced nutrient absorption and so much more. Our hot sauces contains live cultures and are unpasteurized to ensure the maximum nutrients absorption.