Together · No. 04
Gochujang Burger Sauce
Julie's 180-day gochujang · Patrick's smoked Bramley apple · Somerset cider vinegar
£9.00
Read the story & buy →- Batch
- no. 004
- Net
- 227g
- Made
- 36 jars
How we made it
Started six months before bottling. The slow part wasn't the recipe — it was the gochujang.
01
180 days
Julie's gochujang ferments in an onggi
Glutinous rice flour, fermented soybean meju powder, gochugaru, sea salt. Mixed by hand and left in a dark-glazed clay onggi by the kitchen window. The flavour deepens slowly — sweet at first, then funky, then complex. We pulled a small portion at the 180-day mark for this drop.
02
6 hours
Patrick smokes Bramley apples over oak
Whole apples, cores in, sliced in half. Cold-smoked in a kettle smoker over English oak chips. The flesh turns soft and the smoke goes deep — not bitter, just a low warmth behind the apple's natural tartness.
03
4 hours
The reduction
Smoked apple flesh, Somerset cider vinegar, a small amount of organic cane sugar, a pinch of sea salt. Cooked low in a wide copper pan, stirred often, until thick enough to coat the back of a spoon.
04
10 minutes
The fold
Julie's gochujang goes in last, off the heat. Cook it too long and you flatten the fermented edge — the very thing we waited 180 days for. We fold once, twice, taste, adjust the salt.
05
an evening
Bottled, sealed, labelled
Sterilised jars, filled warm, brown paper twisted over the lid and tied with red-and-gold twine — the Together signature. Each tag written by hand with batch number and date.
Batch 004 yielded 36 jars. When they're gone, we won't make this exact recipe again. We're already thinking about no. 05.