FAQ

• Is Off The Deck Hot Sauce gluten-free? Yes — with a small caveat. We currently make our products in a shared kitchen that includes bakers. Our ingredients are gluten-free and we're fastidious about cleaning and sanitation, but if gluten is a medical concern for you, we want you to know. We look forward to the day we have our own certified gluten-free facility.

• Does fermented hot sauce need to be refrigerated? No — our products are shelf stable. That said, they'll taste better, longer, if you keep them cold. One note: high heat can cause our lacto-fermented sauces to spoil faster, so don't leave them in a hot car.

• How long does a bottle last after opening? At least a year. Refrigerated, probably longer.

• What's the difference between your koji and lacto-fermented sauces? Lacto fermentation uses Lactobacillus bacteria to preserve the sauce. The result is light, aromatic, and carries a hint of sour — think sourdough bread or sauerkraut.

Koji fermentation uses Aspergillus oryzae mold. The result is umami-rich and flavor-dense, with a quiet sweetness underneath. Absolutely unique in the world of hot sauce.

• Where is Off The Deck Hot Sauce made? Fargo, ND — deep in the far north of the Great Plains.