I asked the chef for hot peppers so we could make our own hot sauce. Order some SB, don't expect to receive a 4kg box. So far I have used almost one kg for a batch of fermented hot sauce and I intend to make another batch. Lorem Ipsum Temp Mail 10 Minute Mail

The problem is, we are a small restaurant, mostly inspired by France so we can only use spicy sauce. I am thinking of doing spicy sauce, but even though I haven't seen lacto fermented food deteriorate in the fridge, I also don't expect it to last. The idea of freezing it doesn't seem better. I also ended up with lots of chili paste as a by-product of spicy sauce so I still have it to change into something.

So, is there an idea about what to do with so many great products?


So, is there an idea about what to do with so many great products?