Who we are
The Whole New
World of Flavor
Nuri, meaning "world" in Korean, opens doors to extraordinary taste experiences through chef-crafted fermentation. We merge three-star culinary expertise with traditional techniques and Australia's finest ingredients to create small-batch products that transform simple ingredients into complex flavor journeys.
What makes us special
Why Choose Nuriferments
Proven Quality
Every product is carefully crafted to meet the highest quality standards.
Sourced
from the Locals
We source the finest local chilies and seasonal produce for peak flavor while supporting Australian growers.
Precisely Controlled Fermentation
Our hot sauce ferments under carefully controlled conditions, developing complex umami flavors over weeks.
Owner Profile
Seok Ho Shawn Youn
Shawn is a Sydney-based chef specialising in fermentation-driven cuisine and low to zero-waste cooking. His work focuses on transforming overlooked ingredients into deeply flavoured, thoughtful food through traditional and experimental techniques.
Former Junior Sous Chef at Sixpenny
2025 Young Chef Finalist by Good Food Guide
Our process
How We Make It
01
Local Sourcing
We source the finest local chilies and seasonal produce for peak flavor while supporting Australian growers.
03
Quality Control
We continuously monitors each batch throughout fermentation, ensuring optimal flavor development and consistency.
Nuriferments Hot Sauce
$18
Nuriferments seasonal range of peppers are fermented with Rice Koji and passionfruit.
Trusted by Industry Professionals
Absolutely loved the sauce, a depth and nuttiness most hot sauces don’t have. I try hundreds of hot sauces and this was the first one in a while that I thought was truely unique.
Alex Prichard
Executive Chef, Icebergs Dining Room and Bar
The sauce is great! I had all the chefs trying it, we actually cooked a version of spaghetti aglio e olio with it, came out pretty good. I like that it is balanced, not too spicy, the right amount of acidity, sweetness and that hint of passion fruit flavour coming out at the end. The texture is also good, creamy on the palate without having that thick texture or other commercial sauces.
Matteo Zamboni
Executive Chef, Civico47
Delicious + well balanced. Love the acidity from the passiofruit blended in at the end. Goes well with oysters!
Alex Wong
Executive Chef, Lana
Funky, fruity and just the right amount of spicy
Jae Wilkinson
Chef, Ante
The hot sauce has a mild, creamy profile with a noticeable 'tartness'. There’s a slight bitterness in the finish, along with a fairly pronounced acidity that keeps the flavor interesting rather than heavy. Overall, it pairs exceptionally well with grilled chicken, cutting through the richness while adding a smooth yet tangy kick.
Min Jeong
Sous Chef, Lee Ho Fook Sydney
It’s a good balanced sauce, has great body and freshness to it. Great with butter and seafood.
Cian Mulholland
Head Chef, Continental Deli