Salted Plum & Black Pepper Worcestershire Sauce

Our take on a Worcestershire sauce, made without the anchovies and completely gluten-free. Its savoury depth comes from Queen Garnet plums, which we salt and ferment first, then blend with apple cider vinegar, treacle, garlic, ginger and a good whack of black pepper. It's fruity, zingy and full of flavour. How to use it: Splash it on cheese on toast, a sausage sandwich or steak and eggs, stir it through your next bolognaise or stew, or add a couple of drops into a Bloody Mary. Small-batch, vegan, gluten-free and made without preservatives. Made in WA. Shake well before use. Refrigerate after opening and use within 3 months.