Fermented Siracha Hot Sauce

Ingredients:

• 1 kg red chili peppers (e.g., red jalapeños or Fresno peppers)

• 5–6 garlic cloves (about 25 g)

• 30–40 g salt (2–2.5 tbsp, depending on taste, for ~3% brine)

• 500 mL filtered water (adjust as needed to submerge peppers)

• 1–2 tbsp sugar (optional, for a slightly sweet flavor)

• 0.25–0.5% xanthan gum (optional) — approximately 2.5–5 g (about 1/2–1 tsp) for a smoother, stabilized texture

Instructions:

1. Prepare the Peppers and Garlic:

   • Wash the chili peppers thoroughly. Remove stems and cut them into halves or quarters. (You can keep the seeds for more heat.)

   • Peel the garlic cloves.

2. Sterilize the Jar:

   • Clean the 2 L glass fermentation jar with hot water and let it air dry completely.

3. Mix Ingredients:

   • Add the chili peppers, garlic, and salt into the jar.

   • Dissolve the salt in 500 mL water and pour it over the peppers, ensuring everything is submerged. Add more water if needed to fully cover the peppers.

4. Weigh Down the Peppers:

   • Use a fermentation weight or a small, clean glass to keep the peppers submerged under the brine to prevent mold formation.

5. Seal with Airlock:

   • Attach the airlock lid to the jar. Ensure the airlock is properly filled with water to allow gases to escape.

6. Ferment:

   • Place the jar in a cool, dark spot (18–22°C or 65–72°F) for 5–7 days.

   • Gently shake the jar daily to mix the contents and prevent surface mold. Avoid vigorous shaking.

7. Check for Fermentation:

   • Bubbles and a tangy smell are good signs of active fermentation. Taste after 5 days to check the flavor. Let it ferment longer (up to 10 days) for a more robust tang.

8. Blend the Sauce:

   • Transfer the fermented mixture (including brine) to a blender. Add 1–2 tbsp of sugar (if desired). Blend until smooth.

   • If using xanthan gum, add 0.25–0.5% of the total weight of the sauce (about 2.5–5 g) into the blender at this stage for a thicker, stabilized texture. Blend thoroughly to ensure even distribution.

9. Strain the Sauce:

   • Strain the blended mixture through a fine mesh sieve or cheesecloth to remove seeds and skins. For a smoother sauce, avoid squeezing excessively.

10. Cook and Bottle (Optional):

    • For a shelf-stable sauce, simmer the strained liquid in a pan for 5–10 minutes to slightly thicken. Let it cool before transferring to sterilized bottles.

11. Store:

    • Refrigerate the finished Sriracha sauce. It will keep for several months.

Tips:

• Use gloves when handling chili peppers to avoid skin irritation.

• Substitute some chili peppers with sweet red bell peppers for a milder heat.

• Adjust fermentation time based on desired tanginess. Shorter fermentation yields a fresher taste, while longer fermentation enhances complexity.

• Xanthan gum helps stabilize the sauce, preventing separation and improving texture, but it’s optional.

Enjoy your tangy, spicy, and flavorful homemade Sriracha!