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Sriracha, the chili sauce synonymous with the Huy Fong Foods red bottle, has pretty much become its own food group. I’ve seen someone spread this stuff on a doughnut. It’s used as currency in certain New York boroughs. If someone made a sriracha holster, people would buy it.

But what happens when you ferment it? Not as in when you leave a bottle in the trunk of your car for two years until it becomes sentient. But what happens when you let it undergo the ancient, natural process of controlled molecular reconfiguration?

Like a butterfly emerging from Britt’s Pickles fermentation “hatchery” on Whidbey Island, a new sriracha appears.

For a limited time you can pick up fermented sriracha sauce from Britt’s at Pike Place and various farmer's markets.

Unlike Huy Fong Foods sriracha, which is loaded with sugars and preservatives, Britt’s sriracha contains just four key ingredients (Fresno pepper, onion, garlic, and salt). The flavor is milder than the big red bottle, so it won’t completely obliterate the palate when you drown your ramen in a dozen of these jars. Also...drumroll...it's paleo!

Mad scientist/Britt's fermentation czar Trap Landry makes these in small batches with a six-week fermentation time, so stock up while it lasts.