Fermented Cucumber and Miso Hot Sauce
Lacto-fermentation is the key to unlocking deep flavour and layered complexity in food. This sauce is a great example of just this. While remaining bright and cucumber-y, its intense umami characteristics are brought forward by the addition of miso and shiitake mushrooms. Fermented and then aged for 60 days with rice vinegar, you have yourself a wiiiinnnneerrrrrrr.
It pairs wonderfully with noodle soup or Bahn mi. Perfect with grilled pork or even splashed over eggplant that's been cooked over fire.
As with all our sauces and condiments, let your tastebuds be your guide. There are no rules and certainly no limitations to what can be achieved by an adventurous spirit. Know what I'm sayin'?
Enjoy xx
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Ingredients:
cucumbers, chillies, miso, rice vinegar, salt, onion, garlic, ginger, shiitake mushrooms and time.
100% vegan, gluten free and fkn yum!
About Ultra Culture
Ultra Culture is the freaky fermented flavour fantasy of long time lovers Alex and Holly. They believe in conscious consumption, nothing goes to waste in the UC kitchen. Wild new products are created from scraps and turned into liquid gold.
UC products honour seasonal ingredients and are ever changing. Our fermented products are alive, so not only are they delicious they are good for you too! All UC products are vegan and gluten free, good for your gut, earth and animals.
A word from Maggie May & Josh: We heard through our foodie friends that Alex and Holly had something special going on at Ultra Culture. Then we were delighted to hear they were also working out of Suntop Plaza in Brunswick East. If you're looking for excellent food and community then you're going to find it within SP. Check out Murph's Food Co Op if you're reading this too. Honestly, it's lovely to see the magic happening in our town.