ULTRA CULTURE SHOWBAG
The Ultra Culture showbag contains our top 5 sauces in the very gorgeous and limited Ultra Culture tote bag. Sauces included are:
Garlic Habanasco - This fermented habanero HS is the perfect thing for any thing. Bright red, burning hot and turbo on the garlic. It is perfect for asian dishes, where you might use Sriracha. It is might spicy so go easy to begin with. Just take half and see how you feel in twenty minutes or so...
Mustard Pickle- Need we say more? This sauce scratches that mustard pickle shaped itch in your mouth. It's sweet, it's tangy and it's super mild on the spice so you can slather it all over your cheese sandwiches. Use it as a BBQ rib marinade! Use it as a dip for chips! Dang, use it for a simple boiled egg! Just use it..
Cucumber Miso: Our best seller for a reason. While remaining bright and cucumber-y, its intense umami characteristics are brought forward by the addition of miso and shiitake mushrooms. Fermented and then aged for 60 days with rice vinegar, you have yourself a wiiiinnnneerrrrrrr.
Morita & Garlic dumpling sauce: This smokey little number is probably the closest thing we have to a BBQ sauce. Though it is also absolutely wild with dumplings and other asian dishes. Shit loads of garlic, sweet from the orange juice and complexity from fermented apples it is one of the best things to come out of the UC workshop we think.
Mandarin Habanero: Fermented mandarins. A wonderful result that represents the wonders of winter. Think a fruity Tabasco. Goes pretty much everywhere.
The Ultra Culture showbag contains our top 5 sauces in the very gorgeous and limited Ultra Culture tote bag. Sauces included are:
Garlic Habanasco - This fermented habanero HS is the perfect thing for any thing. Bright red, burning hot and turbo on the garlic. It is perfect for asian dishes, where you might use Sriracha. It is might spicy so go easy to begin with. Just take half and see how you feel in twenty minutes or so...
Mustard Pickle- Need we say more? This sauce scratches that mustard pickle shaped itch in your mouth. It's sweet, it's tangy and it's super mild on the spice so you can slather it all over your cheese sandwiches. Use it as a BBQ rib marinade! Use it as a dip for chips! Dang, use it for a simple boiled egg! Just use it..
Cucumber Miso: Our best seller for a reason. While remaining bright and cucumber-y, its intense umami characteristics are brought forward by the addition of miso and shiitake mushrooms. Fermented and then aged for 60 days with rice vinegar, you have yourself a wiiiinnnneerrrrrrr.
Morita & Garlic dumpling sauce: This smokey little number is probably the closest thing we have to a BBQ sauce. Though it is also absolutely wild with dumplings and other asian dishes. Shit loads of garlic, sweet from the orange juice and complexity from fermented apples it is one of the best things to come out of the UC workshop we think.
Mandarin Habanero: Fermented mandarins. A wonderful result that represents the wonders of winter. Think a fruity Tabasco. Goes pretty much everywhere.
The Ultra Culture showbag contains our top 5 sauces in the very gorgeous and limited Ultra Culture tote bag. Sauces included are:
Garlic Habanasco - This fermented habanero HS is the perfect thing for any thing. Bright red, burning hot and turbo on the garlic. It is perfect for asian dishes, where you might use Sriracha. It is might spicy so go easy to begin with. Just take half and see how you feel in twenty minutes or so...
Mustard Pickle- Need we say more? This sauce scratches that mustard pickle shaped itch in your mouth. It's sweet, it's tangy and it's super mild on the spice so you can slather it all over your cheese sandwiches. Use it as a BBQ rib marinade! Use it as a dip for chips! Dang, use it for a simple boiled egg! Just use it..
Cucumber Miso: Our best seller for a reason. While remaining bright and cucumber-y, its intense umami characteristics are brought forward by the addition of miso and shiitake mushrooms. Fermented and then aged for 60 days with rice vinegar, you have yourself a wiiiinnnneerrrrrrr.
Morita & Garlic dumpling sauce: This smokey little number is probably the closest thing we have to a BBQ sauce. Though it is also absolutely wild with dumplings and other asian dishes. Shit loads of garlic, sweet from the orange juice and complexity from fermented apples it is one of the best things to come out of the UC workshop we think.
Mandarin Habanero: Fermented mandarins. A wonderful result that represents the wonders of winter. Think a fruity Tabasco. Goes pretty much everywhere.
