Flying Goose Sriracha With Kimchi, 455ml

Description

Flying Goose’s sriracha with kimchi combines two of Korea’s best-loved ingredients. The spicy heat of sriracha chilli sauce is paired with the sweet-sour tang of fermented kimchi. This sriracha’s balance of spicy, sweet and savoury flavours makes it the perfect hot sauce to compliment any dish. 

Use in other classic Korean dishes such as a beef bulgogi, as a dip for crispy fried chicken or drizzled on top of steamed bao buns. It also works beautifully in cuisines from across the world. Drizzle over hot dogs, add a spicy kick to pomodoro pasta sauce or finish Turkish cilbir eggs. 

About Flying Goose 

Flying Goose Sriracha is the world's favourite brand of Thai Sriracha chilli sauces – made from sun-dried chillies, garlic and distilled vinegar. Sriracha sauce is named after the coastal Thai city, Si Racha, with a distinctively hot-sweet-sour Thai flavour.

Ingredients: chilli 55%, sugar, kimchi 13% (white cabbage, chilli sauce, tomato sauce, spring onion, sugar, carrot, garlic, chilli, ginger, salt, flavour enhancer: E621), garlic, salt, water, acidity regulator: E330, stabilizer: E415, kimchi flavouring, yeast extract, preservative: E202.

Allergy advice: For allergens see ingredients listed in bold

Storage:  Store in a cool and dry place. Keep refrigerated after opening and consume within 8 weeks.

Delivery

Delivery Option Price
EVRi ? £4.50 or FREE for orders over £60
DPD Express ? £7 or FREE for orders over £100
DPD Signature Required ? £7 or FREE for orders over £60
DPD Saturday or Sunday ? £9 or FREE for orders over £150
For further delivery information please see our Delivery page

Disclaimer

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.