The best hot sauce doesn't come from a factory or a flavour lab. It comes from time, salt and good chillies.
At The Demented Fermenter, our chillies are grown in backyards and small plots around Stanwell Park and the Illawarra, the stretch of NSW coast where the escarpment drops into the Pacific and the growing is generous. We ferment them slowly with organic garlic, onion and Olsson's sea salt, then round each blend out with Australian natives. Nothing artificial, no shortcuts.
Naturally fermented
Wild fermentation, sea salt and time. Every bottle is live-cultured, 100% natural and unfiltered. No vinegar shortcuts, no thickeners, no preservatives.
Grown close to home
Heirloom and backyard chillies from Stanwell Park and the Illawarra, seasonal by design. Some blends change with the harvest. That's the point.
Uniquely Australian
Otford Boys lemon myrtle and finger lime, native thyme, wild fennel and Tasmanian pepperberry, all from small Australian growers. You'll find them in our Beachside Wild Blend, the sauce whose label inspired our new in-store shelf display: rolling green rocks, gum trees and coastal grasses straight off the escarpment.
Find us on the shelf
Look for the Demented Fermenter display hanging off the shelf edge at your local stockist, or shop the full range at dementedfermenter.com.au.
Real chillies, grown nearby, fermented slowly, bottled honestly.