A fermented hot chilli miso from bread!

We took three mills bread crusts & fermented them with koji, smoked chillies & toasted spices, herbs & sea salt for 6 weeks.

Boiled very briefly then we add a good slurp of lirah spirit, vinegar & some rich brown sugar. 

Use it like a chilli paste, smash out stir frys, marinades, stews, soup or even taco fillings.

400g

Enjoy mates!