Description

Our spring seasonal hot sauce! Our take on a radish kimchi in hot sauce form. We fermented white daikon radish from Mariposa Farms with Collins Orchards pears, ginger, garlic, scallions, and a ton of hot Korean chiles. Chickpea miso was added to bring umami notes, keeping this sauce vegan and soy-free.

We make this sauce once per year in the spring. Once it’s sold out, it’s gone for the year.

Try it with: a Bloody Mary!, over a rice bowl with a poached egg, with steamed green veggies

Heat: Medium