Why We Ferment Every Sauce We Make

Real Flavor. Ancient Technique. Microbial Magic.

Fermentation is old. Like, fire-and-clay-pot old. And at Superfood Bar Co., we’re not trying to jump on a trend — we’re trying to tap into something timeless. You take something fresh. You pack it in salt. You wait. Then one day, it shifts. The texture changes. The aroma sharpens. Something new is born.

I picture one of our earliest ancestors tucking wild fruit or chilies into a clay jar, coming back weeks later to find it bubbling, tangy, and very much alive. No refrigeration. No additives. Just instinct and time. He tastes it — and something inside him lights up. That connection still lingers, if you know how to find it.

The Magic behind Fermentation

At Superfood Bar Co., we ferment every batch of sauce we make — chili, mango, turmeric, garlic — because fermentation doesn’t just preserve food. It transforms it. The flavor deepens. The nutrients multiply. It’s real food with depth and intention, handcrafted in small batches right here in Berlin.

We're not here to sell health claims, but we won't pretend we're not proud of what goes into every bottle. Our sauces are packed with vitamin C, B vitamins, and capsaicin — the fiery compound behind that addictive heat. Fermentation also makes nutrients more bioavailable. In short: the good stuff gets even better.

If you're looking for a chili sauce that does more than just sit on a shelf, you've come to the right place.

Flavor That Hits Different

Fermented hot sauce has a certain… attitude. It’s not just heat for heat’s sake. It’s a layered, lingering flavor that hits your tongue, your gut, and maybe even some ancient memory deep inside you. That’s the sauce we’re chasing.

No gums. No fillers. No weird preservatives. Just plants, salt, and time. We keep it alive — literally. And thanks to the process, our sauces are naturally shelf-stable. Leave them on the counter for months, crack the lid, and they’ll still be singing.

Small Batch, Big Impact — From Berlin to Wherever You Eat

We started in Berlin, but the sauce doesn’t stop there. We’re now shipping across Germany — and even into France and Luxembourg. Whether you’re in the city or off the grid, we’ll get a bottle to your door.

Need a gift? We’ve got a box with all three of our fermented potions — a trio of heat, depth, and slow-building complexity for anyone who appreciates flavor that lingers, evolves, and maybe even tells a story.

Fermentation is a Mindset

This isn’t just about food. It’s about reconnecting — to the ingredients, the process, the weird and wonderful chaos of flavor. Somewhere between the bubbling jars and the late-night test batches, fermentation becomes a way of thinking. Slow down. Let it take time. Trust your gut.

If you’re cooking with rice, beans, veggies, and one of our sauces, that’s a meal. If you’re eating off a napkin or plating a five-course spread — doesn’t matter. If you’re chasing something real, welcome to the table.