How to Make Homemade Sriracha (Lacto-Fermented Sriracha)

Get the full, printable, written recipe for this fermented sriracha sauce here: grantbakes.com/5-ingredient-fermented-sriracha-rec…

I love sriracha on most everything, just haven’t thought of making my own. That changes today when I go out to buy some peppers and garlic! Can’t wait to see how this experiment turns out. Thanks for the inspiration and video!

I really enjoy all your sourdough recipe-videos. I’m intrigued with the sriracha recipe, can’t wait to give it a try. Keep up the good work

Gotta testify here. Just did this and it's great and probably a lot more healthy! Thanks so much. So easy and worth it! Thank you!

Wonderful presentation thank you for sharing your knowledge and skills .God grant you good health🙏

Great video! Thank you for sharing it! :) Will try this very soon!

I have a batch fermenting right now! Can’t wait to try it!!

Looks great, the color most calling than the commercial and of course this can even go organic because you make it yourself

I’ve tried your way and it’s just delicious 🤤

This is so good and easy to make. Love it :)

really useful explanations, thank you.

I love siracha garlic chillies sauce, and I prepared it as instructed by you & I love it

Great video! I've been fermenting my own hot sauces for a few years now and it's quite rewarding. I would add that fermentation is quite dependent on temperature, so your 1-week ferment could give very different results in a 75 degree kitchen vs a 60 degree basement. Oxygen is not needed for a lacto-fermentation but various molds and yeasts tend to like it. I got a mason jar vacuum sealer to suck out all the air from my jars, preventing any nasties from growing. Probably not as useful for a short fermentation like yours though.

I love this way making it❤

Absolutely delicious I removed most of the seeds and used jalapeno peppers, do dark greenish but so yummy

I love sriracha sauce. I will be trying this recipe. Thank you so much for sharing.

I'm a tad late viewing your video but I truly love Sriracha Chile sauce. Great video. I'm going to use honey instead of white processed sugar. Equal portions of honey to sugar ratio when I cook or ferment. Sugars bad 😥 Anyways I'm sure yur Siracha is great. Made my mouth water. 😊yum

Cool I'm making sriracha sauce for my first ferment without realizing it! Fresno peppers were my first to ripen, and I only added garlic and salt to it just like here.

One addendum I'd add - make sure you're burping that everyday. The lid needs to come off to let the trapped gas escape. Otherwise you have a lacto bomb. If you're stirring it every day, which you should be doing to fight back mold, you should be fine...but don't forget! Another thing you can do is use those two piece Ball jar lids only with the rubber gromit facing up so it doesn't seal as tightly. You could also just use the ring and coffee filter. Personal preference - I'd also let that go two weeks instead of one. But I like mine reeeeal funky. Excellent video though!

Sir. I would love have your book. The art of fermented foods. I made the sriracha red Chile sauce tonight and I'm looking forward to tasting it. Yuuuumy.