Fermented Sriracha- A Probiotic Rich Hot Sauce
Exploring the Origins of Sriracha and Crafting Your Own Fermented Version at Home
by Philippe Trinh
Sriracha, a beloved chili sauce known for its bold and spicy flavor, has become a staple condiment in kitchens worldwide. Its origins can be traced back to Thailand, where it was first concocted by a woman named Thanom Chakkapak in the coastal town of Si Racha. Today, Sriracha has evolved into a global sensation, with various brands offering their own unique takes on the fiery sauce. In this article, we'll delve into the fascinating origins of Sriracha and guide you through the process of making your own fermented version at home.
Origins of Sriracha:
The story of Sriracha begins in the early 1930s when Thanom Chakkapak, affectionately known as Auntie Fai, created a chili sauce that would soon become synonymous with her hometown, Si Racha. Auntie Fai's original Sriracha recipe consisted of red jalapeño peppers, garlic, vinegar, sugar, and salt. The sauce gained popularity locally and eventually caught the attention of the broader culinary world.
Over the years, Sriracha has undergone various adaptations, with the most famous version being the one produced by Huy Fong Foods. Their distinctive rooster-branded Sriracha has become a household name, known for its iconic green-capped bottle and bright red sauce.
Making Fermented Sriracha at Home:
Now, let's craft our own fermented Sriracha at home. Fermentation adds depth and complexity to the flavor profile, making your homemade Sriracha truly special.
If you need any help finding any ingredients for my recipes, you can find links to all my pantry staples / seasonings / kitchen gear as well as photo gear -here-.
Ingredients:
1 3/4 lbs Sriracha or red jalapeño peppers (or any other red chili’s like Fresno or Serrano chilis)
5 garlic cloves
Distilled water (as needed, about 1/2 c to 1 cup to your desired consistency)
Kosher salt (as needed)
1/4 to 1/2 cup apple cider vinegar (or as needed to your level of tartness)
1 tbs brown sugar
Salt to taste (about 1 tsp if needed)
Magic dust (optional MSG for added flavor and depth)
Directions:
Prepare the Chilies: Remove the stems from the red jalapeño peppers and cut them in half for easier blending.
Fermentation: Pack the chili pieces into a clean, airtight jar. Add distilled water, kosher salt, (you want about a 4% brine so 2 tbs of sea salt to 4 cups of water) and a few cloves of garlic. Allow the mixture to ferment by sealing the jar and burping it daily. Fermentation times may vary, so be patient and let the magic happen. I like to ferment for about a week or much longer if I have the time or patience to wait.
Create the Sriracha Base: Once the fermentation process is complete, strain the mixture, reserving the fermented brine. Blend the fermented chilies with apple cider vinegar, brown sugar, a sprinkle of magic dust (if desired), and additional salt to taste. Add reserved about a 1/2 cup of the reserved brine.
Strain and Blend: Blend the mixture on high for about 2 minutes until smooth and strain it through a fine mesh strainer to achieve a super smooth Sriracha consistency. The finer the strainer, the smoother and less seed particles will be in your hot sauce.
Mix and Transfer: Mix the strained Sriracha base, adding reserved brine as needed, up to an additional 1 cup or more depending on how thin/thick you like your hot sauce. Taste and add salt and/or sugar to taste.
Transfer the final product to a clean, airtight jar for storage.
Crafting your own fermented Sriracha at home allows you to pay homage to the rich history of this iconic sauce while putting your unique twist on it. Experiment with the recipe, adjust spice levels, and share the flavorful results with friends and family.
Above all, enjoy the rewards of creating a homemade Sriracha that captures the essence of its origins in Si Racha, Thailand, and let your taste buds revel in the spicy goodness.