Fermented Kimchi | Mark's Hot Sauce -C

I’m on my second bottle already. The earthy sizzle from the Thai chiles balances the bright vinegar kick so well that I’ve been putting it on eggs and rice bowls every single day.

The fermentation really comes through in the flavor—it’s tangy and bright, with that vinegary kick cutting through the heat beautifully. I’ve been drizzling it over eggs and rice bowls all week, and the spice level is just right for everyday use without overpowering the kimchi taste.

The earthy sizzle from the Thai chilis hits right after that first bright vinegary wave, and it lingers just long enough to make you want another dab. I've been spooning it over eggs and plain rice all week, and the fermented depth keeps it from being just another one-note hot sauce.