Homemade Fermented Sriracha

I came across a sriracha recipe on the America's Test Kitchen Feed website which inspired me to make sriracha.  But then I got to thinking about how they tend to ultra-Americanize ethnic food, so perhaps I should look elsewhere for a recipe.  That's when I came across Viet World Kitchen and  their Sriracha Chile Sauce Recipe.   As I am now facinated and somewhat obsessed with fermented foods, I had to try it out.  The green jar is made from jalepenos (it looks greener in real life) and the other two are Thai chilies.  I didn't mean for them to come out traffic light colored, but it's kinda funny.  Well, to me anyway.

 

 

I normally just post links, but I've noticed every time I just post a link, something changes and then you can never find it again.  But I also don't want to be accused of copyright infringement or whatever.  So, I would recommend going to the Viet World Kitchen site.  They have a whole background story on the making of this sauce, plus a fresh, non-fermented version.  The also have a boat-load of other amazing sounding recipes with pictures...much better, more professional looking pictures than mine...

I didn't exactly follow their recipe, but here's my lazy-person's take on it:

Fermented Sriracha Sauce

¾ pounds chilies

2 cloves garlic

1 ¼ teaspoons kosher salt

 1 tablespoon light brown sugar

1/4 cup white vinegar

 1. Grind everything but the vinegar in a food processor, then dump it in a mason jar.  Cover it with a dish cloth to allow in the wild yeasts, but to prevent bugs and dust from getting in.  After a few days it'll start to bubble a little.  Not ginger bug kind of bubble, but small bubbles.

2. Once you notice bubbles, combine with the vinegar and bring it to a boil.  Then simmer it for 5 minutes.  Use a immersion blender to puree.  I didn't strain it like they advised, it seemed like more work than I was willing to do.

3.  When it came to room temperature, I put it in a jar and let it sit a few days before trying it.  The green was hot, the yellow pretty hot, the red...jeez...hot doesn't describe it.

See...easy and good.  Definitely check out Viet World Kitchen for the original, more accurate and detailed version.