I haven't tried the new one, smells real good so thats a good sign, its worth the wait, dont have to do five months, but I would suggest at least three. the first one Im having a hard time to just drink it, tastes so good and works on most things
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Sriracha Sauce
- Thread starter dragonsfire
- Start date
New Batch.
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Sriracha peppers 800gr
Garlic four large cloves
ACV natural 1/2 cup
Kefir whey 1/2cup
salt 1tbsp
sugar 1tbsp
water 900mls
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Sriracha peppers 800gr
Garlic four large cloves
ACV natural 1/2 cup
Kefir whey 1/2cup
salt 1tbsp
sugar 1tbsp
water 900mls
The ACV (or something) made it too brown for sriracha, but sounds good.
Half of them were green so wont be so red.
Ah!
Update..
Fermenting nicely, color a bit brighter now.
Fermenting nicely, color a bit brighter now.
not so far 
New Batch. a little different.
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Jalapeno Peppers (no scale, no batteries) Partial Dry
P18 Peppers Dry to partial dry.
Garlic four large cloves from Garden
Turmeric fresh med size root.
Coffee Vinegar natural 1/2 cup (ran out of ACV)
Kefir whey 1cup
salt 1tbsp
sugar 1tbsp
water 400mls
Blitzed peppers with vinegar/salt/sugar Garlic and Turmeric first and let sit, wanted to make sure vinegar deals with any potential bacteria while they were drying.
I blitzed three times, waiting 30min between.
Added the Whey and water to the consistence I wanted and let it sit
-------------------------------------
Jalapeno Peppers (no scale, no batteries) Partial Dry
P18 Peppers Dry to partial dry.
Garlic four large cloves from Garden
Turmeric fresh med size root.
Coffee Vinegar natural 1/2 cup (ran out of ACV)
Kefir whey 1cup
salt 1tbsp
sugar 1tbsp
water 400mls
Blitzed peppers with vinegar/salt/sugar Garlic and Turmeric first and let sit, wanted to make sure vinegar deals with any potential bacteria while they were drying.
I blitzed three times, waiting 30min between.
Added the Whey and water to the consistence I wanted and let it sit
Previous batch final, bottled it into a jug to age.
Looking good!
Lots of vitamins in the skin
As long as their clean, why not lol, adds flavor.
As long as their clean, why not lol, adds flavor.
Fermenting nicely
Added hickory wood after sterilization to see if it can add flavor.
Thanks for sharing the recipe. Have recently realised how much I enjoy Sriracha sauce. Wondering how it will change the situation if I'd use fresh chillies rather than dried as per your recipe. Is there any known substitution "roughly" for dried vs wet chillie?
Also wondering if the wood chips were worth the effort? Been thinking of trying it out soon.
I would go by feel and see what you like, you could always hydrate them before use.
Havent tried it yet so cant say about the wood. I have another one with wood I might try today, 6 months old, nice when their nicely aged.
Havent tried it yet so cant say about the wood. I have another one with wood I might try today, 6 months old, nice when their nicely aged.
Nice vid, doing a Sriracha soon.
https://youtu.be/y9SFsCfxJy0
https://youtu.be/y9SFsCfxJy0