The slow, natural process creates deeper, more complex flavors you can’t get from vinegar-based sauces. It keeps the peppers’ fresh, vibrant taste while adding a tangy kick from naturally occurring probiotics. Plus, by avoiding heat pasteurization, more nutrients and bright, garden-fresh flavor are preserved.

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Our lacto-fermented hot sauces aren’t just packed with bold, tangy flavor — they’re naturally rich in probiotics that can support gut health and digestion. Because we skip the vinegar and high heat, the peppers, garlic, and fresh herbs keep more of their vitamins and antioxidants. The result? A sauce that’s as good for your taste buds as it is for your body.