Fermented Hot Sauce Variety Pack 2025
The variety pack includes 4 new flavors of UFM Fermented Hot Sauce.
-Hot Peach - A summer peach and Koji-fied 6 month ferment of Jay’s Peach Ghost, orange Scotch bonnets, sugar rush peach, and habanada peppers are in this fruity aromatic and flavorful ferment. Peak season summer peaches were added to the sauce along with super hot Carolina reaper peppers before bottling. Sweetened with Raw honey from UFM bee hives. A desirable peach color with a creeping very hot and spicy lingering heat.
-Oysterhead - A Lemon and strong citrus flavored hot pepper 7 month ferment with Aji Charapita and Lemon Drop peppers. Fresh lemon juice is added for flavor and acidity. It is very good with seafood such as raw oysters on the hand shell. Bright orange/yellow color. Hot and spicy.
-Red Sauce - This is a blend of a 2 year old Heirloom Tomato Basil ferment and 3 year old Red jalapeño & Serrano pepper ferment. Fresh koji was added to both the pepper and the Tomato Basil portions and fermented for 6 months before being blended and bottled. Very unique flavor and brick red color. Medium heat.
-Ramp & Lime - This is the longest fermented hot sauce to date. It is a green pepper ferment that was started in fall 2021. A variety of sweet and green mild/hot peppers were added along with Carolina reaper peppers to bring up the heat a bit more only to be slightly denatured by fresh koji rice that was added to the ferment 6 months before bottling. Fresh lime juice is apparent in the flavor as well and loads of dried Ramp leaves (Allium tricoccum) were added both in the ferment and the bottling process along with many other dried herbs with lime oriented aromatics such as lime thyme and lime basil. Medium/mild heat.
The variety pack includes 4 new flavors of UFM Fermented Hot Sauce.
-Hot Peach - A summer peach and Koji-fied 6 month ferment of Jay’s Peach Ghost, orange Scotch bonnets, sugar rush peach, and habanada peppers are in this fruity aromatic and flavorful ferment. Peak season summer peaches were added to the sauce along with super hot Carolina reaper peppers before bottling. Sweetened with Raw honey from UFM bee hives. A desirable peach color with a creeping very hot and spicy lingering heat.
-Oysterhead - A Lemon and strong citrus flavored hot pepper 7 month ferment with Aji Charapita and Lemon Drop peppers. Fresh lemon juice is added for flavor and acidity. It is very good with seafood such as raw oysters on the hand shell. Bright orange/yellow color. Hot and spicy.
-Red Sauce - This is a blend of a 2 year old Heirloom Tomato Basil ferment and 3 year old Red jalapeño & Serrano pepper ferment. Fresh koji was added to both the pepper and the Tomato Basil portions and fermented for 6 months before being blended and bottled. Very unique flavor and brick red color. Medium heat.
-Ramp & Lime - This is the longest fermented hot sauce to date. It is a green pepper ferment that was started in fall 2021. A variety of sweet and green mild/hot peppers were added along with Carolina reaper peppers to bring up the heat a bit more only to be slightly denatured by fresh koji rice that was added to the ferment 6 months before bottling. Fresh lime juice is apparent in the flavor as well and loads of dried Ramp leaves (Allium tricoccum) were added both in the ferment and the bottling process along with many other dried herbs with lime oriented aromatics such as lime thyme and lime basil. Medium/mild heat.
The variety pack includes 4 new flavors of UFM Fermented Hot Sauce.
-Hot Peach - A summer peach and Koji-fied 6 month ferment of Jay’s Peach Ghost, orange Scotch bonnets, sugar rush peach, and habanada peppers are in this fruity aromatic and flavorful ferment. Peak season summer peaches were added to the sauce along with super hot Carolina reaper peppers before bottling. Sweetened with Raw honey from UFM bee hives. A desirable peach color with a creeping very hot and spicy lingering heat.
-Oysterhead - A Lemon and strong citrus flavored hot pepper 7 month ferment with Aji Charapita and Lemon Drop peppers. Fresh lemon juice is added for flavor and acidity. It is very good with seafood such as raw oysters on the hand shell. Bright orange/yellow color. Hot and spicy.
-Red Sauce - This is a blend of a 2 year old Heirloom Tomato Basil ferment and 3 year old Red jalapeño & Serrano pepper ferment. Fresh koji was added to both the pepper and the Tomato Basil portions and fermented for 6 months before being blended and bottled. Very unique flavor and brick red color. Medium heat.
-Ramp & Lime - This is the longest fermented hot sauce to date. It is a green pepper ferment that was started in fall 2021. A variety of sweet and green mild/hot peppers were added along with Carolina reaper peppers to bring up the heat a bit more only to be slightly denatured by fresh koji rice that was added to the ferment 6 months before bottling. Fresh lime juice is apparent in the flavor as well and loads of dried Ramp leaves (Allium tricoccum) were added both in the ferment and the bottling process along with many other dried herbs with lime oriented aromatics such as lime thyme and lime basil. Medium/mild heat.