How To Make Fermented Sriracha Sauce


Step 1You 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).

Step 2Before 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 :-)

Step 3Wash 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 and salt into a food processor and blend until pureed. The consistency should be similar to a smoothie.

Step 4Pour 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.

Step 5When done, pour into a food processor, add olive oil, fish sauce, vinegar and optionally add low-carb sweetener (I used 1/4 cup brown sugar substitute).

Step 6Blend 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.

Step 7Store the thick Sriracha sauce in a sealed jar in the fridge for up to 4 months.

Step 8Pour the leftover chili juice from the bowl into small jars, refrigerate and use just like tabasco!