VSJM Lacto-Ferment Reserve
Chili mash fermented 21 days before bottling
¥6900¥4900
- 1 bottle, 150 ml, chili mash fermented 21 days before vinegar addition
- ✓ Chili mash fermented 21 days before vinegar is added
- ✓ No added sugar, built on chili, sea salt, garlic and ginger
- ✓ Bottled after fermentation is complete, not mid-process
VSJM Lacto-Ferment Reserve
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Selected Package: 2 bottles (¥4900)
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What is in the bottle, by proportion
| Component | Form | Amount | Purpose |
|---|---|---|---|
|
Fermented Chili Mash
✓ Delivers the fermented sourness and depth of flavor.
|
21-day lacto-ferment | 1 tsp (5 g) | † |
|
Sea Salt
✓ Controlled fermentation speed during the 21-day process.
|
unrefined, coarse | 0.2 g per serving | † |
|
Garlic and Ginger
✓ Adds aromatic contrast to the fermented base.
|
fresh, added post-ferment | 0.3 g combined | † |
How each fermentation cycle is run
Bottled after fermentation completes
Bottles are filled only once a full 21-day cycle finishes, then sealed and labeled with the batch date. Glass bottles are packed with protective sleeves for transit.
Haruto Sakaguchi
The 21-day window is where the flavor actually develops. Cutting that time short is the most common way a sauce loses the depth that fermentation is supposed to give it.
How the 21-day ferment is built
Mash Preparation
Chili is crushed with sea salt to begin the fermentation base.
21-Day Ferment
The sealed mash sits at controlled room temperature for 21 days.
Post-Ferment Blending
Vinegar, garlic and ginger are added once fermentation concludes.
Bottling
The finished sauce is bottled and labeled with its fermentation batch date.
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What people who bought this batch say
"You can taste the difference from a same-day chili vinegar sauce right away. Deeper, sourer, less sharp on the tongue."
Elena V.
Customer
"Really good on grilled chicken. Settled a bit in the bottle after a couple weeks but shaking fixes it fine."
Tomas R.
Customer
"Liked that the batch date was on the label. Felt like I was buying an actual fermentation cycle, not just a marketing word."
Naomi F.
Customer
Common questions about this fermented sauce
What does 'fermented' mean for this sauce specifically? +
The chili and salt mash sits sealed for 21 days before anything else is added. Natural bacteria present on the peppers work on the mash during this time, which is different from simply mixing chili with vinegar.
Is vinegar added during fermentation? +
No. Vinegar is added only after the 21-day fermentation period ends, so it does not interfere with the fermentation process itself.
Why does the color look darker than a fresh chili sauce? +
Fermentation changes the pigment and texture of the chili over time, which produces a deeper reddish-brown color than an unfermented sauce.
How should this be stored after opening? +
Refrigerate after opening. Because it is already fermented, some continued flavor change may occur slowly even in the fridge; this is expected and not a sign of spoilage unless the seal or smell is compromised.