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¡Ay, caramba! Here comes our fermented, lively version of the Mexican classic: Green Salsa Hot Sauce
"For this mild hot sauce, we ferment green peppers and garlic for several months. Habanero chillies and cumin, grown especially for us, provide a great aroma and the right hot punch.
White wine vinegar and some cane sugar complete the taste profile. It adds flavour and good live cultures onto your plate!
By the way, we only use "rescued peppers" for our sauces, i.e. peppers that are not for sale because they are too small, for example.
Our Green Salsa Hot Sauce is of course ideal for wraps, tortillas and bean dishes. It also goes well in sandwiches or with noodles."
*** mild heat level and incredible full of flavour. ***
Green Pepper* (67%), Garlic*, Cane Sugar*, White Wine Vinegar*, Natural Salt, Cumin*, Chilli* (0,9%), Thickener: Guar Gum*
*Certified organic ingredients
We are Patka and Martin and started “PAMA - Plant Based Kitchen”, 2011 in East London. 2017 we moved our ferments artisan production on the well-known "Sheepdrove Organic Farm" in Lambourn, West Berkshire.
Here, surrounded by nature and healthy air, we produce our gourmet sauerkraut and other fermented specialties. We want to enrich your life with our high-quality, fermented products and make you happier.
We'll show you why we make fermented foods and how you can enjoy them. Everyone knows "sauerkraut" and many know how healthy it is - but of course it has to be naturally fermented and organic sauerkraut.
Cultured foods have been an integral part of traditional diets for thousands of years and are essential to a long and vibrant life.
Therefore, we pay strict attention to quality and, above all, the natural fermentation process: without the addition of water, vinegar or heat.
Teaming up with trillions of friendly bacteria and enzymes that aid digestion and repopulate the gut microbiome.
How do we ferment our Krauts?
To start the "wild fermentation" we mix the vegetables with the right amount of salt and pack them tight into barrels - not a regular salt - we use only high quality "Luisenhaller depths" salt which is guaranteed micro plastic free, unrefined and additive free.
The salt protects the vegetables from rotting and mould to appear until sufficient lactic acid bacteria have been formed during the fermentation process.
These procedures have been used already by our grandparents to preserve vegetables. The "wild fermentation" naturally causes the vegetables to ferment, so we do not need any starters or water mixed with salt.
The fermentation process takes at least 4 weeks, it is monitored daily to produce our high-quality gourmet sauerkraut and pickles.
Our Krauts are made observing traditional methods and our vegetables are sourced from biodynamic and organic farmers.
We hope that we could inspire you for fermented vegetables / sauerkraut and are looking forward to your feedback.
Click here to play our podcast interview with Martin Theoboldt, co-founder of PaMa, to learn more about the art of sauerkraut making and how they make their beautiful products.
Store refrigerated 1-8 deg C.
Once opened, consume within 3 weeks.
Best before: 12 months from manafacturing date.