Death by Fermentation

Koji Culture Verified independent store

→

Death by Fermentation represents the pinnacle of our heat offerings, but this isn't just about creating the hottest sauce possible. This is about crafting a condiment that delivers extreme heat while maintaining the complex, nuanced flavours that make our fermented products so distinctive. This intense creation combines habanero's fruity fire with Thai red chilli's bright heat, balanced by roasted Australian carrots and traditional koji fermentation. Through carefully paced fermentation, complex flavours emerge and harsh edges soften, resulting in serious heat with depth and purpose. Tasting Notes: First hit: Sweet, earthy roasted carrot with a funky, kimchi-like tang Mid-palate: Fruity habanero warmth layered with sharp Thai chilli bite — the heat builds and builds Finish: Long, fermented sourness meets rich koji umami; garlic and roasted sweetness linger beneath the burn Aroma: Charred vegetables, fermented funk, fruity chilli, tangy kimchi-style lactic notes Pairs beautifully with: Smash burgers — a thin smear goes a long way Slow-cooked brisket or pulled pork Scrambled eggs or shakshuka for the brave Stirred into ramen broth for a next-level kick Mixed into mayo for a decadent dipping sauce Show more