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How To Make Fermented Sriracha Sauce

|How To Make Fermented Sriracha Sauce

Sriracha is one of the many basic ingredients I use regularly. Once you try homemade, you will never go back to store-bought products that often contain sugar or preservatives. What I love about making my own sriracha is that I can adjust the heat to my taste using different chilies and it's completely keto friendly.

I made this sriracha with fresh chilies, garlic, bell pepper, vinegar and salt and followed the 7-day fermenting technique from Steamy Kitchen which worked perfectly. After 7 days of fermenting, I added the remaining ingredients. Don't skip the fermentation step - it will add flavour to your ketogenic meals and make your sriracha last for months!

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Note for KetoDiet App Users: This ingredient has been added to the KetoDiet food database.

Preparation time

Hands-on
Overall

Nutritional values (per serving/ 1 tbsp/ 15 g/ 0.5 oz):

1.4 grams 0.3 grams 0.4 grams 0.1 grams 0 grams 15 calories
Total Carbs1.7grams
Fiber0.3grams
Net Carbs1.4grams
Protein0.4grams
Fat0.1grams
of which Saturated0grams
Energy15kcal
Potassium & Magnesiumtrace

Macronutrient ratio: Calories from carbs (37%), protein (10%), fat (53%)

Ingredients (makes 1 jar/ ~ 2 cups):

Before fermentation:
After fermentation:

Instructions:

  1. You can use any chilies depending on your preferred heat scale - just make sure you use red chilies. I used jalapeƱo chilies (mild), serrano chilies (mild) and Thai chilies (hot). |How To Make Fermented Sriracha Sauce
  2. Before you start, make sure you wear protective gloves. Trust me, I know what I'm talking about. If you don't wear gloves, your hands will burn for hours - or even days like they did in my case :-)
    Wash the chilies and bell pepper. Cut off the stems and halve. Remove the membranes and seeds and discard. Peel and roughly chop the garlic. Add the chilies, bell pepper, garlic, vinegar and salt into a food processor and blend until pureed. The consistency should be similar to a smoothie. |How To Make Fermented Sriracha Sauce
  3. Pour the sauce into a sterilised 1-quart glass jar. Cover the top with a piece of cheesecloth and secure with a kitchen string or a rubber band. Place in a cool, dark place like a cupboard for 4-7 days. The sauce will get foamy and bubbly on top. You can start tasting the sauce in 4 days and you can leave it ferment for up to 7 days like I did. When done, pour into a food processor, add olive oil, fish sauce, and sweetener (if used). |How To Make Fermented Sriracha Sauce
  4. Blend until combined for just a few seconds. Pour through a fine mesh sieve and let the mixture drain. You don't have to force it through, just let it drip to remove the excess juices. |How To Make Fermented Sriracha Sauce Store the thick Sriracha sauce in a sealed jar in the fridge for up to 4 months. |How To Make Fermented Sriracha Sauce Pour the leftover chili juice from the bowl into small jars, refrigerate and use just like tabasco! |How To Make Fermented Sriracha Sauce

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (14)

This is very good recipe. Didn't need the sweetener. Thank you

Reply

I want to can this, how long would it stay? Do you know if protein powder could be added if being canned to up the proteins?

Reply

The sauce can last for up to 4 months (sometimes up to 6 months) in the fridge. I wouldn't add any protein powder as I'm not sure what effect that may have. I think it's better to get your protein from regular meals rather than condiments.

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Looks great! The original recipe does not call for the second step. Why did you feel the need to add the fish sauce and olive oil?

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Are you referring to the one I linked to? There are several recipes that use other ingredients too. Fish sauce adds flavour and olive oil some healthy fats.

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Thank you so much.  This recipe looks great.  I have some questions about the peppers though.  I can only get green jalapeño chilies, and green serrano chilies. Is it possible to buy them green and they will redden as they ripen?
Thanks for all your great recipes!

Reply

I'm afraid they won't, you will need to use red chilies to get red sriracha but maybe you can try other chilies? Here's a list & heat scale: https://uk.pinterest.com/pin/355502964318414129/ I hope this helps Smile

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OMG!  Where did you get those adorable little bottles?!

Reply

I think it was either Amazon on Sainsbury's (UK) Smile

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Thank you! Love this recipe and it will be a staple at my home! Awesomeness..... love, Thehypothyroidismchick.com

Reply

I hope you like it! Smile

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This may be a dumb questions, but when you drain it which part are you keeping, the drained liquid or what is in the drain part?

Reply

You can actually use both and I think I didn't make it clear - thanks for letting me know! The thick part is the sriracha sauce while the liquid part can be used just like tabasco Smile

Reply

I have spent months trying to find this recipie. Thankyou Chef Dennis

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