The Ferm Hot Sauce
The Ferm is a brand-new release on the Australian hot sauce market and we are very happy to part of the launch. It is the brainchild of Matt Taylor, and his love of natural food and the fermentation process has seen him develop a whole range of fermented sauces including some standard table sauces, a very unique Kimchi Sauce and this Hot Sauce.
The capsicum and chilli are definitely the heroes, each combining to give it a very earthy flavour, this then is finished off with a little hit of lime. The heat builds at the back of the throat and has a nice lingering burn thanks to the Ghost Pepper.
When I compare this to similar “cooked” sauces the biggest difference seems to be a certain rawness to the sauce which certainly is different and it adds another dimension to the overall flavour.
This is a great all-rounder sauce but goes really well on steak
You can find The Ferm on Instagram: @theferm.au
Some of the Technical Stuff
|Chilli||Cayenne, Bird's Eye, Ghost Chilli|
|Origin||Illawarra, New South Wales|
|Featured in||ChilliBOM Winter 2019 Red Box|
|Ingredients||Cayenne pepper, H2O, capsicum, chilli, lime, garlic, salt, xanthan gum|