Fermented Sriracha Recipe

So a lot of people ask what is sriracha? It's actually not a brand, but it's a type a Southeast Asia chilli sauce. It originated from Si Racha, the town in Thailand. How-To Make fermented Sriracha. Hi. My name is Lisa Murphy. I'm from Sosu Sauces. Today we're gonna show you how to make a fermented sriracha.

. So the basic components of a sriracha is, you want it sweet, spicy, and tangy. So what we got here is Fresno chili peppers. If you can't find them, red jalapenos, red serranos work as well. And what you wanna do first is cut off the stem of the chili peppers. So this is about two pounds of chili peppers. So I took about a quarter of a pound of garlic and then you wanna use about two tablespoons of sea-salt. So you wanna just pulse that up for about a minute to two minutes. Okay so we wanna put that into a glass container for the start of the fermentation. So as you're loading up the peppers make sure that you are pressing down on the peppers. And you wanna try to submerge the solids as low as you can and let the water cover the peppers. Because during the fermentation process, the solids are exposed to air, surface molds can appear. If they do appear, just remove it with a spoon and your sauce is still fine. One thing that you can do to add kind of an umami-ness to your Sriracha is actually taking fish sauce and fermenting it. Here we have something that we have been fermenting for about seven days, anything short of that you don't give the chance for the peppers to really start the fermentation process. The next step will be to pulverize it and strain it. I would give it a go for about three to four minutes. The more pulverized it is the better. Okay. So this is blended up. Grab a strainer at home, any type of strainer will work and basically what you want to do is press the sriracha against the strainer so you're getting the separation of the liquid from the solid. So here, this is the puree for the siracha sauce. And also the longer you ferment it, the thicker it will become. So next step is we're gonna cook it to melt the sugar into the sriracha sauce. Here I've got fourth cup of for sugar. If you like your sriracha a little bit sweeter, just add more sugar, if you like it a little bit less, use less sugar. There's no right or wrong in making sriracha, you can use however much garlic you want. You can play around with the fish sauce as a component. So it really depends on the flavors that work for you. So now were gonna put it on the stove. You wanna cook it down to reduce down the sugar. You just want to bring it up to a small boil and then turn off the heat there. Because really what you are trying to do is heat up the sriracha so you can can it, but also so you just want to reduce them to sugar. You don't want to over cook the sriracha sauce because then it becomes a little bit too thick. Okay, so the sugar has melted as mixed in with the sriracha. So you can take any, again glass jar, mason jar and can it in there. So this is our bottle of fermented sriracha. Extra sauce. So we've got some dumplings here which is really good with sriracha. Spicy and good.