FERMENTED RED SRIRACHA

Agri’s sriracha sauce starts with a selection of birds-eye and long red cayenne chillies, picked to order from a farm in Bundaberg, Queensland. Add locally-sourced garlic, and then the seven-day ferment begins. Removing the skin and seeds and add apple cider vinegar, and a little bit of sugar to balance it all out. The resulting sauce is pretty special… no ‘capsicum spray’ heat - just a deep, rich flavour and a spice that lingers.