This sauce has never been pasteurized and has been cultured with probiotic strains of LAB. LAB remain live and active in higher concentrations for longer periods of time when refrigerated. High concentrations of LAB and high acidity prevent pathogenic bacteria from living in the product, but surface growth and CO2 may form if left at room temperature for too long. If stored properly, fermented pepper sauce and mash can last six months or more with no adverse effects.
If your bottle of sauce has been left out for a short duration, put it back in the fridge before consumption.
Picaflor Pepper Flakes are raw and slowly dehydrated, but do not require refrigeration. They are shelf stable and make a great addition to your pantry and spice drawer.