I've run across this recipe before.
Do you actually open up the fermentation, and stir it?
hot-sauce Sriracha sauce shortage
- Thread starter Tinkerbelle
- Start date
I've run across this recipe before.
Do you actually open up the fermentation, and stir it?
Downriver
eXtreme
Hells no DP, lol. I don't open any of my ferments. However, since this is a short duration ferment, it probably doesn't matter as much.
When the contents starts to rise, I do what I call ratcheting - just pick up the jar, hold it by the bottom, and rotate it left-right-left-right...you get the idea. Another important thing is to only run this ferment for 5 to 7 days max. Sriracha has a little sweetness to it, and stopping it short gives it a more subtle fermented flavor, plus that hint of sweet. Of course, that's just how I like sriracha. ymmv
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I was never a fan of the Huy Fong due to the preservatives anyway. Homemade sounds good.
HellfireFarm
eXtreme Business
I use sriracha a lot when i make Thai and Chinese. I think I have enough peppers to make up for the shortfall though 
after much tweaking and playing around I've solved my Sriracha shortage problem - tomato ketchup and macerated, brined chilli peppers from last year - huzzzah!
Ketchup in sriracha??
yep - the brine kills enough of the sweetness of the sauce and the macerated chillies make the heat.
It's not quite the same but it'll do until the shortage gets sorted.
Worst case I've created a new hot sauce
It's not quite the same but it'll do until the shortage gets sorted.
Worst case I've created a new hot sauce
guess what I got? gwan gwan guesssssssss - I'll give you a clue 
are those lids some kind of flat airlocks? if so what are they called?Oh yeah, I have several gallons of that recipe fermenting now. Some were started in July of 1920. No shortage here!
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skullbiker
eXtreme
The ones for the gallon jars are this brand:
The Easy Fermenter - 3 Lids + Pump
Got a fridge full of lovely greens and veggies? Turn them into future fuel using the Nourished Essentials famous set-it-and-forget-it approach to fermenting. The Easy Fermenter lids and vacuum pump means ferments with zero chance of mold, no burping or checking needed, no stuck lids that you...
nourishedessentials.com
Just started fermenting some Big Jims, a piece of a Chocolate Primo, and a German garlic clove for a twist on sriracha.
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I haven't bought that stuff in years....
try, in EVER
I'll live if it's not on the shelves, if I was in a dire need of hot sauce & it was there I'll take it, otherwise nothing special !
Though the old pics of different flavors spark my interest to try those flavors.
Though the old pics of different flavors spark my interest to try those flavors.
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Isn't there an "original" Sriracha that's made in Vietnam or something? I'm off to google be back in a few.
The struggle is real
