Kimchi Hot Sauce made using Edinburgh Fermentarium's popular Mac Kimchi. A flavoursome and versatile dressing or dip for all your favourite meals. 

Liven up your breakfast eggs or avaocado on toast with a dash of kimchi hot sauce, or splash across cheesy dishes such as macaroni cheese to cut through the creamy creaminess and bring a pop of heat and colour. 

Edinburgh Fermentarium

Makers of artisanal ferments in small batches, Edinburgh Fermentarium are inspired by great tastes, mixing traditional techniques with a modern twist to bring you delicious fermented goods.

Edinburgh Fermentarium was founded back in 2017 by Ruth, who began her foray into ferments as way of improving her own gut health, before progressing into a small business when she was made redundant from her job in fashion design. She began with three recipes; Braw Slaw, Stoatin’ Sauerkraut and Cracking Kimchi, using the often abundant supply in Scotland of cabbage, carrot and beetroot.

With a true passion for ferments, if she’s not making or learning about them, she’s teaching about them! Ruth runs regular workshops in Edinburgh on making kombucha, kimchi and kraut.

See all our Edinburgh Fermentarium products here.

Ingredients

Mac Kimchi (Cabbage, onion, pear, garlic, ginger, gochugaru, tamari (SOY), rice flour & special salt blend), chillies, onions, ginger, garlic, sugar, vinegar, oil, Koji (Aspergillus oryzae) & spices.

Produced in a kitchen that handles sulphates, soy, celery & mustard.

Allergens in bold print.

Storage Instructions

Store in a cool, dark place. One opened keep refrigerated and consume within 4 weeks.