Category, , , DifficultyBeginner

Sriracha originates from Thailand and often has about 60 per cent chilli, here we compare a traditional 5 days fermented Sriracha vs a 5 minute Sriracha vs the original version.

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients - Fermented Version
 240 g fresh red chillies
 50 g sugar
 50 g apple cider vinegar
 3 cloves of garlic
 ½ tsp salt
 1 heaped tsp arrowroot powder or corn flour, tapioca flour or normal flour if you cant find
Ingredients - Non - Fermented Version
 240 g fresh red chillies
 50 g sugar
 65 ml apple cider vinegar
 3 cloves garlic
 ½ tsp salt
 1 tbsp sparkling water
  tbsp arrowroot powder or corn flour, tapioca flour or normal flour if you can't find

Directions - Fermented Version
1

When preparing the chillies include the green top of the chilli but remove the stalk.

2

To ferment the chillies blend the chillies, sugar, salt and garlic until smooth. Transfer to a clean jar and leave aside, covered loosely with a clean cloth for 5 days.

3

Check the chillies every day and ideally stir them just to ensure they are all fermenting evenly.

4

Transfer the jar contents to a blender and blend with the vinegar and arrowroot powder. Strain through a mesh strainer over a medium pot to catch the liquid. Pushing the pulp to extract all the liquid.

5

Pour into a jar.

6

If you do want a thicker sauce simply bring to a simmer and reduce for 8 mins stirring regularly to avoid burning, allow to cool, pour into a clean jar and lid and Enjoy!

Directions - Non Fermented Version
7

When preparing the chillies include the green top of the chilli but remove the stalk.

8

Add the chillies, sugar, salt and garlic to a blender and blend till smooth.

9

Add the vinegar, sparkling water and arrowroot powder and blend until it is lovely and smooth.

10

Strain through a mesh strainer over a medium pot to catch the liquid. Pushing the pulp to extract all the liquid.

11

Pour into a jar.

12

If you do want a thicker sauce simply bring to a simmer and reduce for 8 mins stirring regularly to avoid burning, allow to cool, pour into a clean jar and lid and Enjoy!

 

Ingredients

Ingredients - Fermented Version
 240 g fresh red chillies
 50 g sugar
 50 g apple cider vinegar
 3 cloves of garlic
 ½ tsp salt
 1 heaped tsp arrowroot powder or corn flour, tapioca flour or normal flour if you cant find
Ingredients - Non - Fermented Version
 240 g fresh red chillies
 50 g sugar
 65 ml apple cider vinegar
 3 cloves garlic
 ½ tsp salt
 1 tbsp sparkling water
  tbsp arrowroot powder or corn flour, tapioca flour or normal flour if you can't find

Directions

Directions - Fermented Version
1

When preparing the chillies include the green top of the chilli but remove the stalk.

2

To ferment the chillies blend the chillies, sugar, salt and garlic until smooth. Transfer to a clean jar and leave aside, covered loosely with a clean cloth for 5 days.

3

Check the chillies every day and ideally stir them just to ensure they are all fermenting evenly.

4

Transfer the jar contents to a blender and blend with the vinegar and arrowroot powder. Strain through a mesh strainer over a medium pot to catch the liquid. Pushing the pulp to extract all the liquid.

5

Pour into a jar.

6

If you do want a thicker sauce simply bring to a simmer and reduce for 8 mins stirring regularly to avoid burning, allow to cool, pour into a clean jar and lid and Enjoy!

Directions - Non Fermented Version
7

When preparing the chillies include the green top of the chilli but remove the stalk.

8

Add the chillies, sugar, salt and garlic to a blender and blend till smooth.

9

Add the vinegar, sparkling water and arrowroot powder and blend until it is lovely and smooth.

10

Strain through a mesh strainer over a medium pot to catch the liquid. Pushing the pulp to extract all the liquid.

11

Pour into a jar.

12

If you do want a thicker sauce simply bring to a simmer and reduce for 8 mins stirring regularly to avoid burning, allow to cool, pour into a clean jar and lid and Enjoy!

Sriracha Sauce 2 Ways

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