Eaten Alive Fermented Hot Sauce – Raw Kimchi

Kimchi in a hot sauce bottle. Frankly, this is the sort of nonsense Dr B can get behind. Raw Kimchi takes that unmistakable Korean savoury character and makes it considerably easier to deploy. Fermented chilli brings the foundation, while kimchi, gochugaru and miso pile on the depth. Garlic and onion keep things firmly in savoury territory. It has plenty of character without demanding that you build an entire meal around it. Eggs, noodles, rice, dumplings, grilled meat or vegetables can all benefit from a good splash. It also makes an excellent excuse to investigate whatever leftovers are lurking in the fridge. Fermentation, chilli and umami in one bottle. Your leftovers never stood a chance.