Why do we ferment our sauces? What IS fermentation?

Let’s get something straight: fermentation isn’t just a trend—it’s one of the oldest and most natural methods of food preservation and flavor creation in human history. At Lunamor’s Larder, fermentation isn’t a buzzword. It’s the living, breathing soul of our small-batch, fermented hot sauces.

What is fermentation?

Fermentation is a biological process where microorganisms like bacteria, yeast, or mold break down sugars into acids, gases, or alcohol. In our sauces, it’s lactic acid bacteria (specifically Lactobacillus) doing the heavy lifting. These microbes consume the natural sugars found in fruits, vegetables, and aromatics and produce lactic acid as a byproduct. That acid acts as a natural preservative and gives our sauces their signature tangy, complex depth of flavor.

What are lactic acid bacteria?

Lactic acid bacteria (LAB) are everywhere—literally. They’re found on your hands, in your kitchen, on fresh produce, and even floating in the air. These helpful microbes are part of nature’s original food preservation system, and when placed in the right environment—just the right amount of salt, the right temperature, and some time—they go to work. They transform simple ingredients into safe, bold, flavor-packed hot sauces with long shelf lives and real character.

Why choose fermentation over vinegar-based hot sauce?

Vinegar can bring a sharp, one-note punch to a sauce. Fermentation, on the other hand, develops rich layers of umami, sourness, and funk over time. It’s a slower process—often taking weeks—but it results in a sauce that’s alive with flavor. Many fermented sauces are also easier on digestion and may include small amounts of beneficial probiotics.

Is it safe?

Absolutely. Food safety is at the core of what we do. Every batch we make is monitored closely for time, temperature, salinity, and pH. We maintain meticulous records and our processes for production are reviewed and approved by a certified Process Authority. That means you can enjoy bold, fermented heat with full confidence.

At Lunamor’s Larder, fermentation is more than a method—it’s a philosophy: slow, intentional, transformative