Kickstarter

My project has just 9 full days left to reach the goal of $7000.  The majority of the funds (68%) is already there, but now's the time to dig in our heels, rely on our gut and make it past the finish line. That's where you, my backers, come in.  If you believe that hot sauce should not only taste like the peppers they come from (without the major component being vinegar to drive the heat) but at the same time be healthy and good, not simply for your digestion but, for your digestive system (and I know you do because you have backed this project), please tell all your friends and family to back SBPL probiotic hot sauce as well.  It's not a gimmick, it's food science from an experienced chef, but you'll never get to taste it unless this project is completely funded.  Plus, it's original and something you've never tasted before in a hot sauce.  Truthfully, 99% of the hot sauces out there view chiles as simply vehicles of heat without regard for the actual flavor of the pepper.  (Really, when was the last time you tasted the pepper and not the vinegar and heat first?  OK, Sriracha, but don't you find the pepper flavor takes a back seat to the sugary sweetness?)  With SBPL, you'll taste the flavor of the pepper first then the heat will sneak in behind to warm you up (just like you like it).  It's thick like Sriracha, but without the use of Xanthan Gum, a chemical additive for thickening food.  (Go look at your Sriracha label, I'll wait....  You're back?  See, I told you.)  This is due to the cell walls of the Hinkelhatz pepper being broken down (without cooking) by the lactic bacteria during fermentation.  The pectins (like vegetable gelatin) inherent in the pepper become activated when puréed.  Therefore, it adheres to your food naturally.  Also, I don't use food chemicals (Potassium Sorbate and Sodium Bisulfate) as preservatives (look again at the label).  Instead, I use the natural preservative that every culture around the world has been using for millennia: lactic fermentation.  It's all natural, vegan, preservative, additive and gluten-free, sustainably and locally made from an endangered peppers varietal with vinegar made by a monk.  What more could you ask for from your hot sauce?  Thank you for your support!  Let's make this happen!

With Regard,

Sunny Bang