KOJI HOT SAUCE

Our latest addition to the BKB catalogue

As mentioned on Enthucutlet Magazine by Roshni Bajaj

" Chana dal koji, Teja chillies, coconut vinegar – just thinking about this combination now makes my mouth water. Prachet Sancheti, a.k.a. Brown Koji Boy’s Koji Hot Sauce is the fermented hot sauce that shows us how nuanced fermented hot sauces can be. It elevates noodles and rice for sure, but I’ve also slathered it on buttered toast, in an egg wrap loaded with kachumber, in a cold cucumber salad, on sweet-savoury chocolate French toast even. In rasam, it’s a revelation.  "

Ingredients: Chana Dal, Soy Culture (Koji), Soy Sauce, Teja Mirchi, Fermented Scotch Bonnets, Dried King Chilli, Coconut Vinegar   

Product Attributes:

• 235g per bottle
• Fermented in Goa

Care Instructions:

This product is made with live active cultures. Please keep refrigerated.  

***Please open lid carefully in case of any pressure build up***  

Best Before: 6 months from PKD

Our best-by date is only an indicator to inform you that our products will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our products don't go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature.