About the Recipe
This is a Lacto Fermented Hot Sauce Recipe.
Here, we ferment the red chilli peppers in salted water for 5-7 days after which we blend it with flavourings of choice to make this beautifully smooth and spicy Sriracha Sauce.
Ingredients
Red Chilli Peppers: 472 gm
Water: As required to completely fill up the container
Salt: 2% of the weight of red chillies + water
Oil: 1 tsp
Garlic: 5-6 cloves
White Wine Vinegar/Regular Vinegar: ¼ cups
Brown Sugar: 1 tbsp
Xanthan Gum: ¼ tsp (Optional)
Preparation
Step 1
Cut the red chilli peppers and transfer them to a glass container along with water. Weigh this. Calculate 2% of this weight.
Note: Container should not be air-tight.
Step 2
Take the water out of the container, add salt equal to 2% of the weight (as calculated above). Mix well and pour this water back into the container. Let this sit for 5-7 days at room temperature.
Step 3
Check for any foam. If there’s white foam as shown in the video, it’s safe. Simply remove the foam layer. But if you see anything black or green, do not proceed further as it can be unsafe.
Step 4
Now take out some of the water (brine solution) and transfer rest of it along with the red chillies to a blender. Also add vinegar, toasted garlic with the oil, brown sugar and any thickener like xanthan gum (optional). Blend it.
Step 5
If it’s too thick, add some of the brine solution.
Step 6
Pass through a seive and your sriracha sauce is ready.