"Burning" Questions

Jiracha Fermented Hot Sauces are inspired by our family's multicultural heritage and fermentation tradition. We were raised with the belief that fermented foods play an important role in flavor and health. We explored fermentation with the heirloom peppers we grew at home and these are the recipes we developed for our family and friends.

Jiracha Fermented Hot Sauces are fermented and contain live cultures of Lactic-Acid Bacteria (LABs).  We believe that ferments with LABs are delicious and healthy! We do not use a "kill phase" like pasteurization or "hot bottling" that would sterilize the sauce. Our sauces remain probiotic because we cold bottle. This means Jiracha Fermented Hot Sauces need refrigeration or else they continue to ferment. 

Take a deep breath, you're ok, that's just the capsaicin from the peppers binding to your temperature-sensing nerves. The pain will fade away... or you'll get used to it ... or you'll like it. 

Regardless, you're going to need something ice cold, syrupy, and fatty. A milkshake would be perfect or consider frozen fruit with yogurt. 

Yes, Jiracha Fermented Hot Sauces will ferment at room temperature. Technically, it is fermenting very slowly even in the fridge! We recommend you keep your Jiracha in the fridge to lock-in the flavor.

Even with slow fermentation, CO2 gas pressure could build inside the bottle. Be careful when you open first the cap, there could be a hiss of gas release. If there's too much pressure, there could be a little mess!This is why we ship with ice packs and recommend express shipping. 

You can add your favorite vinegar to Jiracha hot sauce to create a dipping sauce or to dilute the heat of the hot sauce. 

Because Jiracha Fermented Hot Sauces are live-fermented and probiotic, we could have a leak if the live cultures get too happy at room temperature. They'll create CO2 and build pressure inside the bottle. 

This is why all of our hot sauces are shipped with ice packs to maintain the appropriate temperature.