Chef John's version of Sriracha

[PepperJunky]

Sure looks simple.  Gonna have to give this a try.
 
http://foodwishes.blogspot.com/2013/09/homemade-sriracha-hot-sauce-worth.html

 

[SmokenFire]

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

 
Keep reading brother - the more you read the better you'll feel about fermentation.  You're encouraged to document it step by step with pictures to share too if you'd like - the community here is a great resource of information and inspiration.  Not knowing Chef John's recipe I'd imagine that the longer fermented batch processed more of the sugars available in the mash, thus resulting in more lactic acid - hence the 'more sour' note you tasted.  Perhaps 4 days is the exact amount of time its supposed to ferment. 

 

[pcbrewer]

Thanks SmokenFire.