fermenting Homemade Sriracha sauce (raw + fermented)

[cypresshill1973]

I have a lot reading about sriracha sauce, I know that is not difficult. then  I want to make homemade sriracha.
I think make a sauce similar to that sell on the grocery but a more fresh flavor.
So we'll do a test after reviewing some recipes.
 
For this ferment I used sauerkraut like starter and a anuum pepper mix. jalapeños, Serranos, cacho de cabra, cayenne, etc and some Bishops crown.
 
 
1-1/2 pound frozen peppers
4 tablespoon brown sugar
2 tablespon pink salt of the hymalayas
9 garlic clows
1/2 cup of cider vinegar
1 tablespoon oyster sauce
 
Where we go!
 
We washed the peppers on tap, and remove the end capes.
 

 
put all ingredients into food processor and crushed
 

 
 
When the processing was finished, I have a mass... I would want to eating now, that smell is delicious!!!
 

 
Then the must is placed in a sterilized jar 1000cc.
 

 
 
 
Now, going to fermenting for 7 days...
 

 
If this sriracha sauce I like, next time I make, be a 1 gallon jar
 
 
 

 

[cypresshill1973]

Great!
 
But I think the ferment add a special flavor. You don't catch up without ferment, so no tasty. You do try next time...

 

[RocketMan]

Cypress, next time try letting ferment longer, 30 maybe 45 days and try it.
 
Looks great!

 

[cypresshill1973]

Thanks RM! I will try it

 

[oldsalty]

I made sriracha today, too, but I don't have the courage to try fermented sauce...yet. 
 
I used this recipe: http://whiteonricecouple.com/recipes/sriracha-recipe-chili-garlic-hot-sauce/ with twice the recommended garlic, palm sugar instead of granulated, cooked quite a bit longer than the recipe called for, and strained rather than blended. I am very happy with the results. 
 
My peppers are just starting to come in heavy, maybe in a couple weeks I will work up the courage to try a fermented sriracha like cypresshill1973

No worries jeffinsgf !! Fermenting is fun and easy!! And the flavor profile it provides is absolutely fantastic. Just give fermenting 101 a good review. Then make sure to have the necessary equipment as outlined in fermenting 101. The expense in the beginning is minimal. You won't be sorry!! lots of fun to watch your creation bubbling away the great pepper smell it gives off! Fantastic. And when your ready give any of the fermenting members a holler we all would be glad to help with any problems. Or just a guiding hand.
Cheers

Thanks RM! I will try it

Nice job my friend!! looks like yer and old pro already!! I definitely agree with RocketMan you should let those ferments run. I love to let mine run for 45/90 days and then allow to rest to age a little I have one coming up on one year! going to process soon was so tempted many times to open but the anticipation is half the fun. Lol

 

[cypresshill1973]

Thanks oldsalty!  Happened that the recipes I viewed in Internet, says to ferment only seven days for sriracha.
 
Believe me the flavor is great although few working days ferment... Smell and taste like ferments aged.
 
I have made many ferments and made many sauces and know. But I will try ferment more days next time.

 

[nubster]

I have two jars I made and forgot about. They've been fermenting for nearly two years now. Think they are ready?

 

[cypresshill1973]

Tabasco's they boast of ferment for three years.
 
First you would try PH levels, after smell and flavor. In 2 years the flavor can't be no good. I don't know.

 

[hot stuff]

I have two jars I made and forgot about. They've been fermenting for nearly two years now. Think they are ready?

Most ferments are completed by the end of 8 weeks.

But yeah, always check the ph level and make sure it's below 4 before eating it. 3.5 ph is even better.
I would think after two years, the sweetness factor is probably gone, so if you want it to taste more like sriracha you may have to add some sort of sweetner to it.