Fermented hot sauces
Eaten Alive, the fermented foods producer founded by two former Michelin-starred chefs, has secured listings with Ocado and Holland & Barrett for its fermented hot sauces.
The Eaten Alive range of fermented sauces includes Smoked Sriracha, Chocolate BBQ, Scotch Bonnet, Preserved Lemon, Lime & Jalapeno and the Kimchi hot sauce.
Pat Bingley, Managing Director, said: “Since the hospitality sector reopened earlier this year, we’ve seen unprecedent demand for our fermented foods range as people get back to enjoying restaurant-quality food and trying out new ingredients. We’re delighted to be able to bring our hot sauces to more customers across the UK via Ocado and Holland & Barrett – as well as being deliciously addictive they are bursting with the good bacteria that helped create them.”
According to Eaten Alive, the fermentation produces more complex flavours and well-rounded heat. Its sauces are made with combinations of ingredients, some of which are smoked in-house before being lacto-fermented over several months. When these ingredients have developed, they are blended with raw, unfiltered cider vinegar and cane sugar to produce an “intense hot sauce full of nuance and flavour, and rich in live cultures”.
Its Smoked Sriracha was over a year in development and each batch takes six months to produce. The company developed an in-house smoking process, which for the Smoked Sriracha means smoking two chilli varieties, onions, garlic and peppers over oak before they are fermented in barrels for six months. The blending and adjusting process that follows is similar to that of a whisky, as working with natural ingredients and processes will produce slight variations from one batch to the next.
Image supplied by Eaten Alive