Sriracha traditional (Thai style fermentation)
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By Mike Griffin
Sriracha traditional (Thai style fermentation)
18 steps
Prep:30minCook:23h
Updated at: Mon, 09 Jun 2025 15:56:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories222.5 kcal (11%)
Total Fat1.3 g (2%)
Carbs52.2 g (20%)
Sugars40.4 g (45%)
Protein6.5 g (13%)
Sodium1904.6 mg (95%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Chop the chilies and add to a food processor with garlic, salt, and sugar
Step 2
Pulse until the mixture forms a coarse paste similar to wet oatmeal
Step 3
If needed, add one to two tablespoons of water to help blend
Step 4
Transfer to a clean glass jar and cover loosely
Step 5
Let ferment at room temperature 65 to 75° f for 3 to 4 days until bubbles form and smells pleasantly sour
Step 6
Check daily If any mold are yeast appears on top scrape it off
Cook with vinegar
Step 7
Transfer the fermented mash to a small saucepan
Step 8
Add 1/4 cup of vinegar and stir
Step 9
Bring to a gentle boil, then reduce heat and simmer 5 minutes to dissolve the sugar and stop fermentation
Blend to sauce
Step 10
Let mixture cool to room temperature
Step 11
Transfer to a blender and puree until smooth for 1 to 2 minutes
Step 12
Add water a spoonful at a time to loosen if needed
Strain and season
Step 13
Press the sauce through a fine mesh strainer into a clean bowl
Step 14
Discard pulp / seeds
Step 15
Stir in the 1 tsp of fish sauce
Mature and store
Step 16
Let's sit covered at room temperature for a few hours or overnight to let flavors bloom
Step 17
Taste and a just sugar salt or vinegar as needed
Step 18
Bottle and refrigerate keeps for 1 month flavor deepens over time
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