Eaten Alive Fermented Hot Sauce – Preserved Lemon

A useful bottle to have around when food has started looking a little too beige. Preserved Lemon has the kind of acidity that makes rich food sit up and pay attention. Yellow chilli brings the warmth, while garlic, ginger and fresh turmeric add a savoury, earthy edge underneath all that citrus. It’s bright without being sweet, and sharp without becoming one-dimensional. The slow fermentation gives everything time to settle into something considerably more interesting than a squeeze of lemon with chilli added afterwards. I would happily put this alongside grilled chicken, roasted vegetables or fish. It would also do excellent things to couscous, salads, grains and anything involving a creamy sauce that needs a little corrective action. A bottle for people who believe dinner occasionally needs a good poke in the ribs.