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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Servings: 16 servings
Calories: 33kcal
Equipment
- 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
Ingredients
- 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
Instructions
- 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.
Notes
* Nutrition facts are estimated based on written recipe.
Nutrition
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
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