Our focus at Down To Ferment is on quality ingredients, ancient fermentation techniques, and always making our products entirely from scratch. Most hot sauces are thrown together with vinegar and peppers, then cooked/bottled. Our hot sauces are comprised of a majority of personally fermented ingredients and combined with our own kombucha (in place of vinegar) to give a more balanced flavor profile. From start to finish, a single bottle takes over a month to create. Our focus is flavor first. The industry standard is to focus on the extreme heat and basic flavor profiles of vinegar and spice. Down to Ferment sauces are specifically designed to give a unique flavor profile that will enhance your food experiences. We like to indulge the everyday person who likes extra spice and flavor added to their meals. These sauces are approachable; even our hottest flavor can be enjoyed by a hot sauce novice. We do not use any artificial preservatives or chemicals and rely on the ancient practices of food preservation: fermentation.