I started growing chilies in the mid '00s. As time went by, the volume of chilies increased, and I tried preserving it in different ways. I dried, froze, pickled and smoked. In 2012 i came by this recipe of fermented hotsauce. It's that recipe (although massively tweaked) that is the foundation of Fanken.
As a hotsauce maker, sensitive taste buds is a powerful tool. My sommelier background really helped me in producing the stuff, and people really liked it!
The first few years I supplied friends and family with bottles. Some years, I didn't even grow any chilies, so the sauce production was kind of fluctuating. A couple of years ago it really took off, and people started to ask for it. I made some more, and it diappeared off to more and more distant customers.
Now we have