Agri Fermented Red Sriracha (200ml)



This sauce starts with a selection of birds-eye and long red cayenne chillies, picked to order from a farm in Bundaberg, Queensland.
Locally-sourced garlic is then added, and then the seven-day ferment begins. The skin and seeds are removed (and saved - they are an integral ingredient of Agri's fermented chilli ketchup) and they then add apple cider vinegar, made using apples from Billabong Organics in Yarrawalla, Victoria. Finally, a little sugar (just a little) is added 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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