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Chef John's version of Sriracha

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Fermented for five days, stirred up well once per day.  Going to let it rest in the fridge for a while and give it a sample.
 
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JoynersHotPeppers said:
Mine is VERY tasty! Went down like this last night.
 
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Looks so tasty!
 
So, inspired by this thread, I've got a similar mash fermenting - and aggressively too after 48hrs.  Should I keep this ferment under a week or let it go longer?  Never tried a fermented sriracha.
 
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cayenne indonesian, is that the long pepper in the blender? hows the heat and flavor on those? i love thai bird peppers, but they are a pain to pick and make sauces with being so small. i am looking for a larger version with similar flavor and heat for next season.
 
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brownb4 said:
cayenne indonesian, is that the long pepper in the blender? hows the heat and flavor on those? i love thai bird peppers, but they are a pain to pick and make sauces with being so small. i am looking for a larger version with similar flavor and heat for next season.
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Yes, the longer wrinkly ones, heat and flavor are very good. I give them a 3 of 10 on heat.
 
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I have been trying to make fermented batches of sauces, I have made cooked batches that turn out pretty good and thought heck why not, but I am wasting alot of peppers and things don't seem right, I follow whats written but keep having the yeast die on me by 2 weeks and white mold grows on top. Frustrated
 
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I could be missing something, but he mentions trying to fool his friends and make them believe it's "store bought" sauce... The last thing I want my sauce to taste like is store bought... If I wanted that I'd just grab a bottle of "Texas Pete" or "Tobasco" and press on...

VR,
Harold
 
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Whitewookie said:
I could be missing something, but he mentions trying to fool his friends and make them believe it's "store bought" sauce... The last thing I want my sauce to taste like is store bought... If I wanted that I'd just grab a bottle of "Texas Pete" or "Tobasco" and press on...

VR,
Harold
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His recipe is to replicate Huy Fong Sriracha, which is store-bought.
 
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Ok..I am a newbie to hot sauce making.  I followed Chef John’s recipe exactly.  I also stopped the fermentation after four days like he says.  The hot sauce was almost exactly like Sriracha.  I then made the next batch exactly except this time I double the amounts of everything.  I also had it in a large jar with a glass lid but let the fermentation go until it stopped (7days).  I noticed that by letting it go longer it ended up with a off smell and taste (sort of sour)  but not like a vinegar or fermented taste, almost like it started to go bad.  Is this because I let it go longer and also let air in by stirring twice a day.  I have read here on the board you should not introduce any oxygen after putting into the containers.  If I would have had it air tight with a bubbler on would it not have had the off flavor?  thanks.
 
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It was but I am just trying to learn and do this the right way.   I guess where I am getting confused is that some recipes call for only a few days fermenting and others take a couple of weeks or months...thanks
 
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