When you say your sauce is fermented, is it alchoholic?

No. We ferment our ingredients just like the manufacturers of sauerkraut, miso, pickles, kimchi, and kombucha. The build up of lactobacillus bacteria, or helpful bacteria, promotes gut health and balances the healthy biome your body tries to maintain naturally. The process also extends shelf life almost indefinitely. In fact, the proct gets better as it ages, just like a fine wine. The acidity of the fermentation creates an environment that is inhospitable to nasty or harmful bacteria, but doesn’t create alcohol in the process.