So many ingredients in here and nothing is especially dominant, which is a nice change. This is another wonderfully rich, dark fermented hot sauce, with both sweet and umami flavours from the Chinese leaves, mooli, mushrooms, and so on, and the tangy depth I’m getting used to from fermentation. The more I eat, the more the mooli comes through. This is good!
As I try more fermented sauces I realise I have to give it a go. Presumably the pepper used is the Korean Red, which is mild as a Jalapeno, so my Cayennetta might be a bit hot, but one of the mystery peppers I planted looks like it’s going to be a Hungarian Black, which would be about perfect.
The heat of this Kimchi sauce is mild and doesn’t arrive until a little after. Top and back of the mouth, very gentle, and I was really digging into this one. It needs a good shake to begin with to help loosen it up, as it’s a thick, thick sauce and quite cosy where it is in that bottle.
At the time of writing the company has stopped selling through its online shop but the sauce is available in a fair few places, including some of the hot sauce specialist sites like the Bauce Brothers, where I got this one. It’s a shame the company has stopped selling through the site though, as I would have tried their Bread and Butter Pickles and their Hot Roots too. I’m getting into these fermented flavours now.
£5.60 per 150ml / £37.30 per litre
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