FUNK'S NOT DEAD 200mL
Recipe kindly provided by Mandy Hall (Masterchef 2019, End Food Waste AU) – and made by us here in Sydney, this sweet'n’sour hot sauce is made by lacto-fermenting juicy diced pineapple in a homemade ginger-heavy kimchi paste.
The result is a tangy, tropical and toe-tappin’ sauce that just begs to be doused on fried chicken, prawns, rice dishes, pulled pork, or anywhere that needs a little funk.
Spice Level: approx 4/10
Contains fish sauce and soy.
Recipe kindly provided by Mandy Hall (Masterchef 2019, End Food Waste AU) – and made by us here in Sydney, this sweet'n’sour hot sauce is made by lacto-fermenting juicy diced pineapple in a homemade ginger-heavy kimchi paste.
The result is a tangy, tropical and toe-tappin’ sauce that just begs to be doused on fried chicken, prawns, rice dishes, pulled pork, or anywhere that needs a little funk.
Spice Level: approx 4/10
Contains fish sauce and soy.
Recipe kindly provided by Mandy Hall (Masterchef 2019, End Food Waste AU) – and made by us here in Sydney, this sweet'n’sour hot sauce is made by lacto-fermenting juicy diced pineapple in a homemade ginger-heavy kimchi paste.
The result is a tangy, tropical and toe-tappin’ sauce that just begs to be doused on fried chicken, prawns, rice dishes, pulled pork, or anywhere that needs a little funk.
Spice Level: approx 4/10
Contains fish sauce and soy.