Sauce
Homemade Fermented Sriracha Sauce
1 hServes 20Nutri-Score C€
C
1 h
1 hHomemade Fermented Sriracha Sauce
what you need
Ingredients
red chillies (stems removed, roughly chopped)Produce500 g
garlic (peeled)Produce60 g
salt (2% of the combined chilli and garlic weight)Spices11 g
water (to loosen the blend)Other100 ml
rice vinegar (to taste)Pantry60 ml- cane sugar (to taste)Pantry30 g
per serving
Nutrition
12kcal
- Carbs
- 2 g
- Proteins
- 1 g
- Fat
- 0 g
what you’ll use
Tools
Blender
Saucepan
Mixing bowl
Kitchen scale
step by step
Method
- Step 1
Ferment the chillies and garlic
- Weigh the chillies and garlic together and multiply the total weight by 0.02 to get the salt amount.
- Mix the chillies, garlic and salt in a bowl, then pack into a jar and leave to ferment for 2 to 3 weeks.
- Step 2
Blend the fermented mixture
- Transfer the fermented chillies and garlic to a blender without straining, to keep the sauce chunky.
- Add a little water to help wash everything out of the jar.
- Step 3
Simmer with vinegar and sugar
- Pour the blended mixture into a saucepan and start heating it up.
- Add rice vinegar and cane sugar little by little, tasting as you go, and stop when you like the balance.
- Step 4
Cool and thicken
- Turn off the heat and let the sauce cool down completely.
- Chill in the fridge for a day until completely cold and thick.