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Fermented Sriracha Recipe (Easy, Homemade, Probiotic & Kids Love It)

Making this homemade fermented sriracha recipe is a great way to hide probiotics in your family’s favorite condiments! Not only do you add a spicy kick to your food, but you also add good nutrition for your gut.

A woman tasting homemade fermented sriracha sauce.

Why I Love This Recipe

We love fermented foods in our house and try to get them into our diet daily to keep our gut health strong. Condiments like our fermented ketchup and fermented mayonnaise make getting a few more ferments into our diet super simple. Also, check out my fermented garlic recipe that can be used instead of the fresh garlic in this sriracha sauce recipe as well.

Most sriracha sauces you find at the grocery store have been fermented… initially. However, they’re then boiled and pasteurized. This means something that would have been healthy and probiotic for our family, is no longer as healthy nor probiotic.

Originally, sriracha sauce was made with red Serrano peppers. However, this became too expensive to keep up with the supply and demand, so red jalapeno peppers were used. Red jalapenos are just green jalapenos that have been left to ripen on the vine until they turn red. If you’re growing jalapenos in your garden, just leave them until they turn red before harvesting.

If you’re not growing peppers, grab some Fresno peppers at the grocery store. They’re a little spicier and have a bit less flesh than jalapenos, so you’ll need about a pound and a half.

Supplies and ingredients needed for homemade sriracha sauce.

How to Make Fermented Sriracha

Supplies Needed

  • Food Processor – This helps to blend everything together. I love my Breville Food Processor. A high-powered blender will also get the job done.
  • Gloves – Anytime you’re working with something spicy in the kitchen, it’s best to use some disposable gloves.
  • Cutting Board & Knife – You’ll want to stem and deseed the peppers, so a cutting board and sharp knife are helpful here.
  • Glass Jar & Lid – A quart Mason jar works perfectly for fermenting your sriracha sauce. A wide-mouth jar is best for easy adding and stirring. Once your sauce is done fermenting, you can transfer it to another jar, or a fancy hot sauce bottle.
  • Funnel – Using a stainless steel funnel to add the pepper puree to the jar can be helpful to avoid a big mess.
  • Airlock or Membrane – I love my Pickle Pipes fermentation lids that allow gasses to escape without letting extra oxygen in. An airlock system will also work. It’s not a must, but an airlock helps keep out bad bacteria. This keeps your sauce safe and makes the flavor better. The two-piece Mason jar lid will also work.
  • Measuring Spoons and Cups – Accuracy is key when it comes to fermenting!
Ingredients needed for homemade sriracha sauce.

Ingredients Needed

  • Peppers – First, choose the right chilies for your taste. For a strong but not too hot flavor, pick red jalapeños. If you like it spicier, go for red Thai peppers. They make the sauce hot and still give it that bright red color. If you’re purchasing peppers from the store, look for Fresno peppers.
  • Salt – Salt is key for taste, and make sure it’s good quality! You don’t want any extra chemicals or properties in the salt (such as iodine). We use Redmond Real Salt (using that link will automatically get you 15% off your order). Salt also helps keep the bad bacteria away while the good bacteria take over the ferment.
  • Sugar – Sugar makes the sauce a bit sweet but is also food for the beneficial bacteria. It helps the chilies turn into a tasty, tangy sauce. The right amount of sugar will help offset some of the spiciness from the peppers. I like the flavor brown sugar adds, but you could also use evaporated cane juice or any other sugar that you like.
  • Garlic – This is really to taste. I’d say about six large cloves will do (add extra if you like it extra garlicky as we do!).
  • Vinegar – Traditional sriracha is boiled with distilled white vinegar as the final step. Not only does this kill all the good beneficial bacteria, but it adds that classic tang we’re all used to in a hot sauce. But we want all those beneficial bacteria! So we won’t be boiling our sriracha, and we’re also using live raw apple cider vinegar for added health benefits instead. I buy my raw apple cider vinegar from Azure Standard. They have great prices and offer it in a bulk five-gallon bucket.

Step-By-Step Direction

  1. Prepare your peppers – It’s completely up to you whether you want to leave the seeds in or remove them. The seeds will add extra spiciness (and some say a little bitterness, though I haven’t noticed that), so you may prefer to remove them first. Once the peppers are stemmed and seeded, add them to the food processor.
  2. Blend – Add the garlic, salt and brown sugar to the food processor and pulse until well blended.
  3. Add to jar – Pour the pepper puree into a wide-mouth quart-sized Mason jar and add your two-piece lid, your pickle pipe or your airlock fermenting system.
  4. Ferment – Leave the jar of sriracha sauce on the counter at room temperature to ferment. Once a day, take a very clean spoon and stir it up. You’re looking for bubbles to start forming! This is your sign that fermentation is kicking off. After you see bubbles, allow it to ferment for two to three more days until the liquid stops growing and starts to come back down slightly.
  5. Blend – After your sauce is done fermenting, pour it into a blender along with the 1/2 cup raw apple cider vinegar and blend until smooth.
  6. Store – Pour the sriracha into a clean jar and store it in the refrigerator.

Why Add Vinegar?

Adding vingar in the final step gives this sriracha sauce a zippy and tangy flavor, similar to hot sauces you purchase from the grocery store. Using raw apple cider vinegar adds a few more nutrients and helps preserve the sriracha sauce even longer.

You can decide whether or not to puree your sriracha after the fermentation process. If you’re looking for a chunkier sriracha sauce (almost like a spicy salsa), skip the blending. If you want a nice smooth consistency, give it that final blend.

How to Store Fermented Sriracha for Long-Lasting Flavor

Now that you have delicious homemade fermented sriracha sauce, you’ll want to keep it fresh for as long as possible. Store your sriracha sauce in the refrigerator. Technically, it is shelf stable, however I find it lasts much longer in the refrigerator. It also halts the fermentation process. So if you like the flavor after about a week of fermenting, then go ahead and keep it in the fridge.

Storage TypeExpected Shelf LifeStorage Tips
RefrigerationUp to a few monthsKeep in airtight containers, away from direct light, and ensure the fridge temperature is steady.
Pantry StorageSeveral weeksMake sure it’s fully fermented and the pH is under 4.6. After that, seal it well in sterilized jars.

Using these tips, I’ve had my homemade sriracha last a long time. I always know it’s safe to eat and its flavor is still strong.

Homesteading Hack: Every time you dip into your homemade sriracha, make sure you’re using a clean utensil. Storing your hot sauce in a jar or squeeze bottle that allows you to drizzle it over your food can help eliminate unwanted bacteria from being introduced to your ferment, shortening the shelf-life.

Sriracha sauce fermenting in a glass jar.

How to Use Fermented Sriracha

Use your homemade fermented sriracha just as you would any other hot sauce. It’s great for adding to soups and stews for an extra depth of flavor, add a dash to your homemade salad dressing to kick it up a notch, and stir some into your favorite BBQ sauce to make it spicy!

If you have a hot sauce lover in your family, you may just find this homemade sriracha sauce makes its way to the dinner table every single night.

A food processor blending red hot peppers.


Why do you prefer fermentation in your sriracha recipe?

Fermentation makes the sauce’s flavor deeper. It also makes the sauce less hot. This process adds a special taste not found in store-bought sauces.

Is homemade sriracha healthier than store-bought?

Yes, it is much healthier. I use fresh ingredients and avoid additives. My recipe focuses on red jalapenos, garlic, brown sugar, and vinegar. With the added step of fermentation, there are many probiotics in the final product.

Can I adjust the heat level in my own fermented sriracha?

Yes, you can. Making your own allows you to choose your peppers. You can use mild or hot peppers to make it just right for you. Also, deseeding the peppers and removing the ribs from inside the pepper can reduce the heat.

Why are sugar and salt important in the fermentation of sriracha?

Sugar and salt control the bacteria growth. They keep the fermentation safe. Plus, they help improve the final taste of the sauce.

What supplies do I need to ferment sriracha at home?

You’ll need a food processor and a glass jar. Also, consider an airlock and fancy hot sauce bottles. These will help with the fermenting and storing process.

What are the essential ingredients for making zesty homemade sriracha?

The main ingredients are red jalapeno (or Fresno) peppers, garlic, brown sugar and apple cider vinegar.

What are some ways to use fermented sriracha in my cooking?

Use it in soups, marinades, eggs, burgers, or pizzas. It adds unique heat and tang to your food, making it more flavorful.

Sriracha sauce fermenting in a glass jar.

Fermented Sriracha Recipe

Making this homemade fermented sriracha recipe is a great way to hide probiotics in your family's favorite condiments! Not only do you add a spicy kick to your food, but you also add good nutrition for your gut.
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Course: Condiment, Sauce
Cuisine: Thai
Prep Time: 20 minutes
Fermenting Time: 7 days
Total Time: 7 days 20 minutes
Servings: 16 servings
Calories: 33kcal
Author: Carolyn Thomas


  • Food Processor or high-powered blender
  • Gloves
  • cutting board
  • knife
  • Glass Jar & Lid Quart-sized Mason jar
  • Funnel
  • Airlock or Pickle Pipe
  • Measuring Spoons & Cups


  • 1.5 pounds red jalapeno peppers or Fresno peppers
  • 1 Tablespoon salt
  • 1/4 cup brown sugar
  • 6 cloves garlic or more, to taste
  • 1/2 cup raw apple cider vinegar


  • Prepare the peppers by removing the stems and seeds and placing them in the bowl of a food processor (or high-powered blender).
  • Add the salt, brown sugar and garlic to the bowl of the food processor and pulse until well blended.
  • Pour the pepper puree into a wide-mouth quart-sized Mason jar (using a funnel helps here).
  • Wipe the jar rim, if necessary, and add your airlock, pickle pipe or two-piece lid.
  • Let ferment at room temperature. Once daily, take a clean spoon and stir the ferment.
  • After you start seeing bubbles, allow it to ferment for a few more days until you notice the liquid stops increasing and starts to reduce slightly. (This is your sign the fermentation process is complete.)
  • Pour fermented sriracha into a high-powered blender and add 1/2 cup raw apple cider vinegar. Blend until completely smooth.
  • Transfer to a clean jar or hot sauce bottle and store in the refrigerator.


* Nutrition facts are estimated based on written recipe. 


Serving: 2Tablespoons | Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 441mg | Potassium: 152mg | Fiber: 1g | Sugar: 6g | Vitamin A: 405IU | Vitamin C: 61mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.
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