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
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.
![2015-06-12%2B15.06.02.jpg](/proxy.php?image=https%3A%2F%2Flh3.googleusercontent.com%2F-s0yInlrZn44%2FVXsoSLXlX8I%2FAAAAAAAAPcM%2FBdD9IFeqm9s%2Fw702-h527-no%2F2015-06-12%252B15.06.02.jpg&hash=8d4f8f917e54cebe7f463477b103f4a4)
put all ingredients into food processor and crushed
![2015-06-12%2B15.22.15.jpg](/proxy.php?image=https%3A%2F%2Flh3.googleusercontent.com%2F-tmXj2b7PYL0%2FVXsoSIwK6TI%2FAAAAAAAAPcE%2FCbgqJkQ84ZE%2Fw702-h527-no%2F2015-06-12%252B15.22.15.jpg&hash=96b79cdfa0290535ec11e47c238f1517)
When the processing was finished, I have a mass... I would want to eating now, that smell is delicious!!!
![2015-06-12%2B15.34.49.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-hpqpSACeqIs%2FVXsoSmaOMcI%2FAAAAAAAAPcA%2Fu9Wvwr3kn7U%2Fw413-h550-no%2F2015-06-12%252B15.34.49.jpg&hash=67da2d0342ec8be89bb761d48871aced)
Then the must is placed in a sterilized jar 1000cc.
![2015-06-12%2B15.34.36.jpg](/proxy.php?image=https%3A%2F%2Flh6.googleusercontent.com%2F-woAR_QREHzc%2FVXsoSB9jv3I%2FAAAAAAAAPb4%2F9Ymwku285GQ%2Fw413-h550-no%2F2015-06-12%252B15.34.36.jpg&hash=93d86d0b07c36095451c5a3cfa2aa420)
Now, going to fermenting for 7 days...
![2015-06-12%2B15.36.16.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-4iW3ODENBU8%2FVXsoTPTroZI%2FAAAAAAAAPcI%2FSBBw6XcOnI8%2Fw413-h550-no%2F2015-06-12%252B15.36.16.jpg&hash=55822fef389ed14b20a1a70a6091eb13)
If this sriracha sauce I like, next time I make, be a 1 gallon jar