How To Make Fermented Sriracha Sauce

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How To Make Fermented Sriracha SaucePin recipeFollow us 88.4k

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!

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

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
Calories15kcal
Potassium & Magnesiumtrace

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

Ingredients (makes 1 jar/ ~ 2 cups)

Before fermentation:
  • 1 lb/ 450 g red chilies of choice
  • 1 medium red bell pepper (120 g/ 4.2 oz)
  • 6 cloves garlic
  • 1/3 cup apple cider vinegar or coconut vinegar (80 ml/ 3 fl oz)
  • 1 1/2 tsp salt (I like pink Himalayan)
After fermentation:
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Instructions

  1. You can use any chilies depending on your preferred heat scale - just make sure you use red chilies. I used jalapeño 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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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (28)

Can the three different peppers you suggested be mixed together or is it best to stick to one kind?  I could only find Thai peppers red and all the others were green

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You can use other peppers - in any combination. The only limiting factor is the heat/flavour you prefer.

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I love seeing what different folks put together for us - watch you regularly.
I was looking at your Buffalo Deviled Eggs (who doesn't love deviled eggs!)
As I read I saw Mayo, make your own - got that on hand
Then I saw Sriracha - make your own - never seen that before. I don't go through tons of it but yours looks so good - healthy.  The store-bought just tells me "this might hurt!"  HaHa!
Between a lot of people like yourself, we are learning we can make darn near everything - I may only need to find an Almond Milk cow!
A problem I see, as a single guy, is consuming all the different things I want to make prior to expiration time
Anyway, I am going to make this - I have appropriate chillies available
BTW, the Mayo recipes of the week call for 1 egg, 1Tbsp Dijon (both room temp) to jar - use wand blender - slowly add 1 C neutral oi, then 1 Tbsp lemon juice and pepper.
I should have read your recipe, but I bump the Dijon to 1 "heaping" Tbsp & lemon juice to 2 Tbsp as well as the zest of one lemon - gives it a tang rather than an oily mixture that doesn't do much for me.
Thanks very much for this - will go back and read your mayo recipe - HaHa!

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Thank you for your kind words Dale! Haha we all need to find an almond milk cow 😊 What helps is freezing the basics. I freeze everything like pesto, bone broth, curry paste, etc. Apart from dairy-based ingredients most can be frozen.

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My husband is a sriracha fiend! He puts it on everything. I was nervous to make my own to replace the sugary stuff he's used to, but this recipe worked like a charm. He loves it! And I love that it's sugar-free and fermented. Thank you so much for sharing!

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Thank you for your lovely feedback!

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Hi...In my pre keto years I have tried  both commercially produced Sriracha and gohjuchang... have found gohchujang  to have a complex umami flavour that’s lacking in Sriracha thus making it the sauce of my choice. Most commercial brands have corn syrup making it carb rich. Have you tried making a keto version of gohchujang or would you say your version of Sriracha has that rich umami flavour ? I want to give your version a try but just need to know if it meets my requirement taste wise. Thanks.

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Hi Sonia, that's interesting! I haven't tried gohchujang so I can't compare.  I think this sriracha is probably different but I love it. You can add a little more sweetener but I assume the umami specific to gohchujang would still be missing. I have to check the ingredients and see if I can come up with a keto-friendly version 😊

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With hasimotos did you consume dietary iodine and selenium and at what daily intake? I eat seaweed and eat raw Brazil nuts.

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Hi Patrick, I take magnesium, vitamin D and fermented cod liver oil (omega 3s + vit D), selenium (or Brazil nuts) and zinc. I don't take iodine. When it comes to iodine it may actually be counterproductive to take supplements as it can aggravate the autoimmune attack. Eating seaweed from time to time should be fine though.

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just made the sauce, looking forward to trying it in a week
have you tried urine therapy for the auto immune disease you have?
if not i recommend it
peace n love michael

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Can you use dried Chili's?

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Hi Sharon, I suppose you could if you rehydrate them but I haven't tried that.

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

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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?

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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!

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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: uk.pinterest.com/pin/355502964318414129/ I hope this helps 😊

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I have bought green jalapenos and had them ripen. They turn a lovely shade of red.

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

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

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

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I hope you like it! 😊

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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?

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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 😊

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

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