Fermented Red Sriracha | Co-Lab Pantry

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Fermented Red Sriracha

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Agri's sriracha sauce starts with a selection of birds-eye and long red cayenne chillies, picked to order from a farm in Bundaberg, Queensland. They add locally-sourced garlic, and then the seven-day ferment begins. Removing the skin and seeds (and save them - they are an integral ingredient of their fermented chili ketchup) and add apple cider vinegar, made by Agri's mates at Gaga's, using apples from Billabong Organics in Yarrawalla, Victoria. Finally, they add a little sugar (just a little) to round it all out.

The resulting sauce is pretty special… no ‘capsicum spray’ heat - just a deep, rich flavour and a spice that lingers.

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