Burnt and Salty

Our aim to make condiments that could be used alongside Korean Mustard was most recently aided by inspiration from a Filipino vinegar based sauce and the classic sweet chili glaze. Coconut Suka - a combination of fermented coconut water, ginger, garlic and Thai chili and Chili Glaze - comprised of Thai chilis, garlic, cilantro and chives, found their way our of our test kitchen, onto shelves and, once again, all over everything everywhere it went.