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“Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene.
Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it to sit and brew away.
Both Tabasco sauce and sri ra cha are traditionally prepared through lactic acid fermentation – chilies, salt and time are the only absolutely necessary ingredients…”
