Thanks to a meat grinder and a stocked pantry, we were able to create a unique sauce. A savory condiment. A spicy citrus-forward, heat-spiked, and savory-supported sauce. I named it Super Sauce. I ran our lacto-fermented lemons, long hots, and jalapeno-serrano blend through the meat grinder. I tasted the pulp and was treated to a bracing funky citrus burst followed by a long heat. I wanted a savory note to our mixture as well as something to tame the big flavors. I ran a jar of our emmer shio koji through the meat grinder and into the bowl. The addition of the shio koji tamed the flavors and brought a rich toasty savoriness to the pulp. I took the gnarly pulp and put it into the blender to make a smooth sauce. The grain provided another benefit; it added body and stability to the Super Sauce.
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