Anomaly Fermentory

Anomaly Fermentory � Fermented hot sauce
� Deliciously different condiments
�Flavorful Spice Rubs
�Small Batch

Spicy pimento cheese is back! Message me if you’re interested.
10/27/2022

Spicy pimento cheese is back! Message me if you’re interested.

Extra spicy pimento cheese! Don’t sleep! It won’t last long!
05/22/2021

Extra spicy pimento cheese! Don’t sleep! It won’t last long!

Fresh batch of pimento cheese! Message to secure some!
03/16/2021

Fresh batch of pimento cheese! Message to secure some!

I Pink Therefore I AmHappy Valentines Day! Your real valentine wants hot sauce! This naturally pink hot sauce fermented ...
03/12/2021

I Pink Therefore I Am

Happy Valentines Day! Your real valentine wants hot sauce! This naturally pink hot sauce fermented for four months and is made up of hot peppers, radish, red onion, lemon, dragonfruit, and spices. Sure to add a beautiful pop of color to any plate, you’ll fall in love with how this hot sauce pairs beautifully with tacos, guacamole, rice, pizza, white fish and shellfish, Boursin and soft cheese, as well as feta and saltier cheeses. It makes a beautiful buttermilk or cream sauce and gracefully cuts through the richness of fatty cuts like ribeye and short rib. Heat level 5 out of 10.

📸 .tz

BubblińA mimosa inspired hot sauce! Brunch and breakfast has its perfect spice accompaniment. Naval orange, tangerine, ...
03/12/2021

Bubbliń

A mimosa inspired hot sauce! Brunch and breakfast has its perfect spice accompaniment. Naval orange, tangerine, mandarin orange, and tangelo fermented with garlic and hot peppers for 3 months and came together with champagne and champagne vinegar to create this beautifully bright and spicy sauce that welcomes white fish, shellfish, and brunch food. Heat level 7 out of 10 📸 .tz

Beloved Beheaded 42 different super hots were fermented in lime kombucha with garlic, green onion, and ginger for right...
03/12/2021

Beloved Beheaded

42 different super hots were fermented in lime kombucha with garlic, green onion, and ginger for right over 15 weeks and finished with key lime to create this scorcher of a hot sauce. This is about as hot as you can get a fermented sauce without adding extract, which I don’t care to work with. The heat presents itself immediately and assertively and builds for awhile without disappearing. This sauce will hurt you. The flavor is just as big as the heat though and they back each other up nicely. This is like the toxic relationship of hot sauces. It will hurt you but you can’t let it go because you like it so much.
Put this sauce on any food you’d like to be painful. This sauce is the equivalent of ingesting a riot. Make some challenge level wings or a brutally hot chicken sandwich. Put a mere few drops into ramen, chili, or soup to spice it up significantly. Use to ward off attackers or intruders. Just be careful and approach with caution. This sauce doesn’t hold back in the slightest.



📸 .tz

Needa Fajita?The newest mustard in the lineup! Yellow and brown mustard seeds were fermented in 4 different ipas for 4 m...
03/12/2021

Needa Fajita?

The newest mustard in the lineup! Yellow and brown mustard seeds were fermented in 4 different ipas for 4 months with fajita spices.
This coarse mustard makes an absolute slapper of a sandwich and will be a welcome addition to your next charcuterie board. Rub it on meat before applying a rub to help the rub stick before smoking, roasting or braising to create a beautiful crust. Throw away your ketchup and shun your childish ways and mix this with Duke’s or Kewpie mayo to make an adult fry sauce. Mix with vinegar and oil for a delicious vinaigrette. Top your next hot dog or sausage to make something interesting and elevated out of normal fare. Slather onto burger patties before searing to create a phenomenally flavorful crust. Add to the broth you’re cooking mussels in or add to your next seafood boil. Mix with butter to create a beautiful compound butter for steak or chicken. Scramble into eggs or mix with cream to create a delicious silky cream sauce for pasta. The possibilities are endless with good mustard! This is a living fermented condiment so you’ll be getting probiotics out of this delicious treat! 8 oz jars $10 apiece.
Don’t wait on these! If you remember my last mustard release (sold out in hours), these will fly out of inventory! 📸 .tz

I got those half 0’s for the low! Seasonings are here! These spice blends/ rubs are the dehydrated pulp from several of ...
03/12/2021

I got those half 0’s for the low!

Seasonings are here! These spice blends/ rubs are the dehydrated pulp from several of my hot sauces that have been lovingly mortar and pestle’d by hand. They’re packed in resealable 14 gram packages and are $5 apiece.

Use these to season meat or vegetables before grilling, smoking, baking, or braising. Sprinkle directly over salads or incorporate into a vinaigrette. Roll soft cheese in them for charcuterie boards. Add to soups and stews to kick up the flavor. Several of these hot sauces are sold out so this is your last chance to try them before they’re made again during the summer and the peppers can be sourced again.

Please keep in mind that these are dry versions of hot sauce. It is not recommended to season something before searing. The seasonings will burn and you will be essentially macing yourself.

Rubs available:

Horseplay- red chili, horseradish, garlic
Beet My Face- spicy berry beet
Tango Maureen- quite hot tropical fruit
Resting Grinch Face- gin spiced Serrano
Sleigh My Name, Sleigh My Name- cranberry red Fresno

📸 .tz

The Christmas set is still available! The mildest sauces I’ve ever made! Resting Grinch Face is inspired by a gin cockta...
03/12/2021

The Christmas set is still available! The mildest sauces I’ve ever made!

Resting Grinch Face is inspired by a gin cocktail and has Serrano, Granny Smith apple, white mirepoix, cucumber, ginger, mint, Douglas fir tips, and juniper berry. It is a mild sauce heat-wise that is phenomenal on lamb, venison, duck and other poultry, stuffing, sausage, and makes a delicious compound butter!

Sleigh My Name, Sleigh My Name is a mulled cranberry sauce inspired hot sauce and has cranberry, red Fresno, honeycrisp apple, orange, carrot, onion, and mulling spices (Mexican cinnamon, clove, allspice, nutmeg, ginger.) This sauce is also mild heat-wise and shines on duck, venison, beef, turkey, goat, lamb, and savory pastries.

Both sauces were created to make a welcome accompaniment to holiday food and charcuterie boards. My dear friend, the inspiringly talented Tucker Sward designed the labels. He has painted some of the most beautiful murals in Charlotte and inks some of the dopest tattoos I’ve ever seen at Canvas Tattoo and Art Gallery. Be sure to follow his Instagram pages and .v.c.k so you don’t miss any of his awesome creations!

Beet my Face. Finally a hot sauce MADE for salads! Just a few drops and your plate of plant nachos is transformed into a...
03/12/2021

Beet my Face.
Finally a hot sauce MADE for salads! Just a few drops and your plate of plant nachos is transformed into a beautiful work of art- with a kick! Composed of three different ferments totaling 5 months of ferment time, this sauce of beet, blueberry, raspberry, ghost pepper, strawberry, elderberry, lime, mandarin, ginger, cinnamon, clove, sumac, nutmeg, and thyme- is a balance of luscious berry fruitiness, funky earthiness, lingering spice, and citric acidity. Amazing on salads, it’s also great on grilled meats, duck, or accompanying aged cheese.
Spice level 7 out of 10
PH 3.5
Photo cred: .tz

Tango Maureen This blast of Caribbean flavor was created by fermenting peppers*, mango, guava, mandarin, pineapple, tama...
03/12/2021

Tango Maureen

This blast of Caribbean flavor was created by fermenting peppers*, mango, guava, mandarin, pineapple, tamarind, kiwi, yellow onion, garlic, salt, and spices* for four months. Starting with a blast of tropical fruit, the heat creeps up and is quite present- making this sauce not for the faint of heart. Great on grilled or fried chicken, braised goat or beef, smoked meat- especially pork, and fish. Let this extreme version of sweet heat light up your next meal!
Spice level: 9 out of 10
PH: 3.4
Peppers*(orange habanero, red bell, orange bell, yellow bell, red savina, yellow reaper, MOA scotch bonnet, 7 pot Douglah, yellow brainstrain, ksls, orange BBG)
Spices* (thyme, bay leaf, allspice, cardamom, cinnamon, sumac)
Of course, the amazingly talented .tz slayed the photography!

You Make Miso HappyRed miso, dark aged miso, peppers*, Mirin, Nigori, ginger, garlic, green onion, and salt fermented fo...
03/12/2021

You Make Miso Happy

Red miso, dark aged miso, peppers*, Mirin, Nigori, ginger, garlic, green onion, and salt fermented for six months before being finished with rice wine vinegar, togarashi, sesame oil, wasabi, soy, and pickled ginger to create this absolute umami bomb! Use it on dumplings, noodles, fried rice, poke or any preparation of fish, eggs, grilled vegetables, chicken, pork, duck, or in soup! The spice is reserved enough to afford liberal use but the flavor is bold enough to allow reservation. Any way you get down, this sauce will dance around your palate, lightly touching on every receptor your taste buds have to offer.
Spice level: 3 out of 10
PH: 3.9

Peppers*: (red Fresno, red fatalii, red savina, ghostly jalapeño, cayenne, yellow datil, Carolina reaper, ghost pepper, red tail scorpion, ks white Thai)
Thank you .tz for the beautiful pictures!

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Charlotte, NC

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