Fermenting brings out properties that are good-for-the-gut, like lactic acid bacteria and digestive-promoting enzymes. It also brings out amazing depth in flavours (hot sauce!). 

 

​We use traditional methods of fermenting our home-grown produce. Brines are prepared with salt and lime, adding in electrolytes and vitamin C. Vinegars are wild fermented whole fruits bringing out antioxidant properties. Hot sauce is aged for nearly 2 years before bottling.