How to Make Homemade Sriracha (Lacto-Fermented Sriracha)

Here’s how to make your own fermented sriracha hot chili sauce at home. This will be even better than the store-bought version.
Get the printable, written recipe here:
grantbakes.com/5-ingredient-f...
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[@GrantBakes]

Get the full, printable, written recipe for this fermented sriracha sauce here: grantbakes.com/5-ingredient-fermented-sriracha-recipe/

[@pzpierce]

I love sriracha on most everything, just haven’t thought of making my own. That changes today when I go out to buy some peppers and garlic! Can’t wait to see how this experiment turns out. Thanks for the inspiration and video!

[@rickniet5897]

Looks great, the color most calling than the commercial and of course this can even go organic because you make it yourself

[@carolrichardson5958]

I really enjoy all your sourdough recipe-videos. I’m intrigued with the sriracha recipe, can’t wait to give it a try. Keep up the good work

[@timgoodwintv]

I have a batch fermenting right now! Can’t wait to try it!!

[@walterwally983]

Gotta testify here. Just did this and it's great and probably a lot more healthy! Thanks so much. So easy and worth it! Thank you!

[@GrantBakes]

Thanks for the review!

[@radwaemad4626]

I’ve tried your way and it’s just delicious 🤤

[@gypsycruiser]

Wonderful presentation thank you for sharing your knowledge and skills .God grant you good health🙏

[@dvarnell9821]

This is so good and easy to make. Love it :)

[@laxmipatel3673]

I love this way making it❤

[@theTeknoViking]

Great video! Thank you for sharing it! :) Will try this very soon!

[@dianeschuller]

really useful explanations, thank you.

[@janety.e.856]

I love siracha garlic chillies sauce, and I prepared it as instructed by you & I love it

[@lorenz048]

Thank You Sir.

[@letegabriel2721]

Bravo, Thanks.

[@paulramses4289]

Absolutely delicious I removed most of the seeds and used jalapeno peppers, do dark greenish but so yummy

[@GrantBakes]

Green sriracha! Nice 👍🏻

[@no-l2613]

As a Thai I really appreciate you using the original

[@rain99love]

ohhhh yummy!!!! I love chilli!!!

[@GrantBakes]

😊

[@kittyanderson7684]

I love sriracha sauce. I will be trying this recipe. Thank you so much for sharing.

[@GrantBakes]

Thanks!

[@GrantBakes]

Hey, Kitty! You were just selected as the winner of the Grant Bakes February comment contest! I’d like to send you a copy of the book, “The Art of Fermentation.” Send me an email at [e-mail] and we’ll connect on specifics. Thanks for watching and commenting!

[@Kuderik]

great Vid! thanks for this!

[@GrantBakes]

Glad you liked it! Thanks for the comment.

[@ReapingTheHarvest]

Cool I'm making sriracha sauce for my first ferment without realizing it! Fresno peppers were my first to ripen, and I only added garlic and salt to it just like here.

[@heyha-asean1184]

Thai people are innovators. and arrogant, refusing to imitate any product or anyone. But what is remarkable is that they are skilled at seasoning all kinds of food. Therefore, it is not surprising that visiting guests of all nationalities are satisfied with the food prepared and sold in Thailand. Let it be known the actual owner of Sriracha sauce has never disclosed the production recipe to anyone. So keep in mind that the true taste of the origin Sriracha Sauce is so far better and more acceptable than all counterfeit sauces

[@marklesniak8038]

One addendum I'd add - make sure you're burping that everyday. The lid needs to come off to let the trapped gas escape. Otherwise you have a lacto bomb. If you're stirring it every day, which you should be doing to fight back mold, you should be fine...but don't forget! Another thing you can do is use those two piece Ball jar lids only with the rubber gromit facing up so it doesn't seal as tightly. You could also just use the ring and coffee filter. Personal preference - I'd also let that go two weeks instead of one. But I like mine reeeeal funky. Excellent video though!

[@basakbozdogan437]

Thank u!

[@ReapingTheHarvest]

I think I'll strain it at the end and then dry the leftover paste. Thanks for the recipe.

[@kayleep3329]

I’m glad you’re introducing other fermented products. I’m going to love making & sharing this!! 🌶😍🌶 Would love to win Katz’s book too…fun idea!

[@GrantBakes]

Thanks, Kaylee!

[@brad2548]

I'm a tad late viewing your video but I truly love Sriracha Chile sauce. Great video. I'm going to use honey instead of white processed sugar. Equal portions of honey to sugar ratio when I cook or ferment. Sugars bad 😥 Anyways I'm sure yur Siracha is great. Made my mouth water. 😊yum

[@10-4CodyWade]

Great video! I've been fermenting my own hot sauces for a few years now and it's quite rewarding. I would add that fermentation is quite dependent on temperature, so your 1-week ferment could give very different results in a 75 degree kitchen vs a 60 degree basement. Oxygen is not needed for a lacto-fermentation but various molds and yeasts tend to like it. I got a mason jar vacuum sealer to suck out all the air from my jars, preventing any nasties from growing. Probably not as useful for a short fermentation like yours though.

[@ruthiefranciskirk1449]

Love the video

[@GrantBakes]

Thanks, Ruthie!

[@ddelacruz]

Nice! 👍

[@siobhanrose1680]

Yee! Thanks for this!

[@GrantBakes]

Of course!

[@mojsharhappy]

Oh, so glad u posted this video! And by leaving a comment I'm hoping to win "The Art of Fermentation"! 😃

[@deloresmiller6468]

Yummy

[@brad2548]

Sir. I would love have your book. The art of fermented foods. I made the sriracha red Chile sauce tonight and I'm looking forward to tasting it. Yuuuumy.

[@GrantBakes]

Hi, Brad! It's not "my" book per se, but I love that book! It's got a lot of great information. Definitely check it out at a bookstore near you if you can find it.

[@Rye_d_baker]

I am giving this a priority. Thanks

[@GrantBakes]

Awesome, Ra’ed!

[@davidthomas1138]

I love this stuff "schriccha" Is that how it's spelled? Whatever, anyway so glad to have found this recipe, I can never find it in the supermarket anymore, so thanks Grant for the recipe, can't wait to make it.

[@jamiecole2144]

I'm planning to grow some spicy peppers this year and figured this would be a good way to persevere/consume them. My husband loves Sriracha. Shh! Don't tell him that it's good for him too! 😆 Thanks for sharing! I'm working myself up to getting some sourdough going. I have yet to be successful with any type of bread other than banana bread 🤦

[@GrantBakes]

Good luck with the sriracha AND sourdough! You can do it 😊

[@alphazero6571]

good recipe because of no heating that kills all the beneficial bacteria. when dont heat it and you add sugar you need to remember the fermentation process continues or actually it intensifies so be careful because your container might explode if left unattended for long period. also you can ferment the chillies and garlic halved and blend them after the fermentation. i personally found a sweet spot of fermenting for 3 weeks before making the sauce.

[@ellarussell8769]

I made this using three pounds of Fresno chilies. I made the mistake of not wearing gloves while cutting and deseeding. Wow did it burn ! It burned so bad I couldn't sleep that night and it continued burning for two days. Lesson learned

[@GrantBakes]

Oh no!

[@xcvnnn]

Good recipe, Try fermenting 🌶️ and 🧄 for 5 days in 2% salt brine. it will enhance taste a lot.

[@matthewp68]

Hey Grant! Tried your cultured butter recently. Extremely simple procedure! My problem...I whipped (in segments) for 1hr+! Didn't get separation. Any ideas why this simple process failed??? Thanks, Matt

[@telecasterman18]

Thanks for sharing this recipe for the *currently* hard to find Sriracha sauce! Also, I’ve been culturing things such as Kefir, sourdough starter, sauerkraut and hot sauces for over a decade and have never had issues using anything metal. I’d really like to know where that BS came from 😂😂😂. Actually while we’re at it, wood can actually be more harmful to your cultures if it had soap residue or food remnants in it, causes mold to start.

[@robinphillips5467]

I've shared this with my nephew the hot sauce maker of the family. Can you add pineapple? Also, if I win the book, I will send it to him!!!! Thanks for the amazing posts Grant.

[@JibcoJudah]

Nice and easy well explained am starting my own company in Africa with our chillies ,I need the Book maaan',😅😅🤣😂

[@nikohlpatton3768]

I’m trying this recipe but with green jalapeños from my garden. Day 1 is today. I’ll be back in a week to let you know how it turns out

[@Im2Old4ThisShite]

It will work just fine. If you add a small amount of beet powder, it'll change the green to a very nice reddish brown and it'll add a small fruity hint. I've done this a hundred times with green jalapeños and green Thai chilies and green serranos when there were no reds to be found.

[@lazyplumber1616]

you can make it smooth with a vita mix blender.

[@fokid1]

This is my first time doing anything fermented, so I’m just following your recipe and hoping for the best but how do you know your fermentation is done? I started mine just a day ago and mine already looks like yours on day 3 or 4, the liquid is separated from the solids and there’s a ton of activity going on in the jar.

[@OWK000]

Interesting that 2nd video I have seen as people naming their red chilis as "Fresno" chilis which are a super productive growing version of a jalopeno which also tends to be a little milder than a typical jalopeno on average, but they vary. Fresno chilis are what you want to grow in your small backyard garden. One organicly fertilized and tended plant can be quite productive. It is usually pretty easy to get starts, too. I only know one store where I can buy ripe Fresno/jalopeno chilis in the summer, so you pretty much have to grow your own. One question: did I miss the salt? Basically this is a fermented vegetable like sauerkraut or kim chi, so you want to add salt and ferment in the cool season, or even in your fridge if it is not too cold. You can also add some multi-strain probiotic if you want to accelerate fermentation and have good strain.

[@timlintemuth8860]

Can i double this in the same jar? Can I use green jalapeños?

[@georgejang5785]

Can you marinade the garlic in the vinegar?

[@Rohan-go4oo]

I bake sourdough using one of your methods, they always work out awesome. I have 3 haberno bushes, that are groaning under the weight of chillies, so this is perfect for me. My question about your method, is the very small amount of liquid initially. When I ferment carrots, they are totally submerged, so air is excluded. Does Sandor Katz cover this in his book?

[@GrantBakes]

Not sure if it’s in the book, but every fermented sriracha tutorial I’ve ever followed just uses the liquid from the peppers themselves. Seems to be enough, but I’m sure adding a little extra water wouldn’t hurt. Habaneros would make a SPICY sauce for sure 🥵🌶

[@Gho5t013]

Hi im About to try this! Will it work with frozen Peppers from the summer?

[@GrantBakes]

Not sure about that! It's worth giving it a try.

[@Shawn-nd6ew]

best with Vietnamese soup on the rice noodles

[@jimfee3]

Great recipe! I like the balance of ingredients. But you need a new blender. Those seeds after the final blending should have been no longer visible. Without heating to a small boil after final blending, the fermentation process will continue. I will follow this delicious recipe, but will heat it up after final blending.

[@user-oz4ei5bx1n]

1.75lb red jalapeno peppers Remove stems and cut longways 3 garlic cloves 2 tblspn garlic powder 2 tblspn of sugar 1 tblspn light brown sugar 1 tblspn kosher salt Mix and puree in food processor Store contents in a refridgerated air-tight glass container for 7 days (Mix well daily) Add to saucepan with 1/2 cup white distilled vinegar Cook to boil and let rest for 5 minutes Puree again for 3 minutes (add water if needed) Run contents through a fine mesh strainer Store in a refridgerated air-tight glass container [GOOD UP TO 6 MONTHS]

[@user-ws7xj1ms9b]

The Sriracha story is a testament to the love and passion that goes into creating a truly iconic sauce. kzbin.info/www/bejne/nZbdq6aFgd2CrpI

[@raulimhof]

Hi, good video... I have two questions: A) Is it possible to store the product without adding vinegar? B) With or without vinegar... how long can I keep it in the fridge? Thanks a lot!!!

[@raulimhof]

In fact, I´ve made my first fermented sriracha a month ago, with red Bishop´s Crown chilis... fabulous!!! Now, I´m going to crop my second fermentation, but with green ones. Because winter didn´t let them get mature. I put a little piece of curcuma too.

[@wingolden]

Your sriracha sauce looks fresher than the store bought ones. I definitely will.. try it from the farmers market jalapeños. For fermentation, is it better to be in the dark or light ?

[@GrantBakes]

Thanks!

[@GrantBakes]

Doesn’t matter either way

[@christherock2370]

Contrary to popular belief the seeds aren't hot at all. It's the membrane that holds the seeds, that's where all that heat is.

[@surajbhatia69]

Nice video, but instead of sugar can one add honey or jaggery for the second mix ?

[@GrantBakes]

Yes, that's probably fine.

[@ssos5735]

Could you incorporate this sauce into the sourdough loaf? Im just getting my chilli, cheese and bacon sourdough out of the oven

[@GrantBakes]

This sounds amazing 😋

[@trampkiller666]

It's been said that Salt without anti-caking agent should be used when fermenting Food Maybe it's not so important? Nice concise Video, thanks Grant.

[@GrantBakes]

Yeah, I would avoid that too. My salt didn’t have that either, I believe.

[@10-4CodyWade]

Use non-iodized salt when fermenting because iodine kills bacteria.

[@deloresmiller6468]

Love Hot sauces

[@joeheinen2871]

is there a pepper I can substitute for the Fresno?

[@GrantBakes]

Red jalapeños

[@iamthealphacat]

Can I use dehydrated peppers for this recipe?

[@GrantBakes]

Hi, Terri. I have never tried it with dehydrated peppers. Depending on how they were dehydrated, they may or may not still have yeast on the skins. So, I would say to only use fresh peppers if you want to ferment them. But, who knows? It could work with dehydrated ones as well! I've fermented raisins before and they are dehydrated, so it could work for you to!

[@sitahammond5276]

Can it be covered with a paper towel or napkin instead of keeping it airtight?

[@barbaradumler6503]

The Vita Mix will make it completely smooth. Just process 2 min. at high.

[@GrantBakes]

True! Should have gone longer 😊

[@barbaradumler6503]

I already made a cayenne sauce with me red serrano's. I only have green ones left. Do you think this would be good with the green serranos???? Thank you in advance. Your videos are very well done.@@GrantBakes

[@isaiahlynch4113]

This is just a personal preference I love garlic but fermenting it just overwhelms the sauce a little to much and I feel like even if your fermenting if you want a garlicy sauce at the garlic in last. I've just got weird results over and over. And then I tried it without garlic and it tasted good.

[@GrantBakes]

Makes sense! You can definitely hold the garlic until the end for flavor.

[@zoltanolah9812]

How about boiling it after the fermentation process? I mean boiling possibly would make it more storable for months.

[@GrantBakes]

Yes, you could do that. I've seen cooked sriracha sauces. It would probably store better and you could even can it. However, for the benefits of the fermentation, keeping it raw is essential. Cooking would kill off the beneficial bacteria and stop the fermentation process. In my experience, the fermented sriracha keeps for months in the fridge as long as it's covered.

[@zoltanolah9812]

@@GrantBakes This year i definitely will make my own, just bought the seeds today. 1. Fresno- this will be the base, probably the mildest of the pack 2.bangalore whipped tail- same hotness, but probably different taste 3. Serrano- hotter 4. thai red- above 50k SHU 5. Habanero Caribbean Antillais- i will use just small amount of that. Can't wait to taste the result! It will be probably hotter, than the Huy Fong sriracha. Thanks for the recipe.

[@fabrizio483]

Hi. Does it stink up the house?

[@GrantBakes]

Hey, Fabrizio! No, I didn’t notice a chili pepper smell at all. Maybe just during the blending, but that went away quickly.

[@joelmccoy9969]

Sauerkraut and Siracha fermentation in a book great! Your going to sell a metric ton of books mister but please list all recipies in text on your videos with relative quantity ratios and edit them for more terse delivery please.

[@JasonPaulToms]

Sriacha I made is a bit hot, how do I tune it down?

[@lakshmikrithika2521]

Mix red bell peppers to tone it down. Saw it in one the Malaysian cooks videos.

[@idlehandsarizona]

Honey instead of sugar?

[@GrantBakes]

Honey has antimicrobial properties, so I would probably just stick with white sugar. Decrease the sugar if you’re worried about it, and you might not need any at all. The fermentation will consume some of the sugar ahead of time anyway so I don’t think of it as being too sweet.

[@meriemratbaoui5451]

Assalam

[@larryharvey7709]

Co2 ! Oh no! 🙈😂

[@alexs5394]

Everyone uses Fresno chilies. I want to use some Thai bird's eye

[@lawrencestrabala6146]

Heat is in the seeds. That is a myth. The heat is in the placenta, the white fleshy vein at the center of the pepper. Ask Johnny Scoville, master of the super hots on Chase the Heat channel.

[@GrantBakes]

Interesting!

[@haroldackett250]

Good recipe but...Um...sorry the heat really isn't in the seeds, actually not at all! Heat is the oil on the seeds (a little) but, primarily the placenta or white part in the center.

[@GrantBakes]

No reason to be sorry! I always heard that the heat was in the seeds, and now everyone says the heat is in the ribs. I would have corrected myself had I known at the time.

[@haroldackett250]

All good my friend, just thought you would like to know! Lol good job though!

[@jerrysanchez5453]

I wish I liked Sriracha.its so cheap

[@GrantBakes]

True!

[@Matt_DC]

Are you sure the amount of chili you used in the video really is 1lbs? About the same amount of well grown jalapeños isn't even half the weight.

[@GrantBakes]

I bought a pound of chilis at the grocery store for this, so I hope it was as pound!

[@voice-of-freedom]

There is no original. It was a home recipe for centuries in Thailand

[@GrantBakes]

From what I can find it was developed in the last 100 years by a specific family. I’ll gladly be proven wrong though. www.npr.org/sections/thesalt/2019/01/16/681944292/in-home-of-original-sriracha-sauce-thais-say-rooster-brand-is-nothing-to-crow-ab

[@theblobfish9614]

It is a really bad advice to stir. With every time you open your jar and stir you introduce oxygen and potentially some pathogens. Mold, Kahm Yeast and Acetic acid bacteria are all aerobic microorganisms so if you just want LAB the easiest way is to avoid oxygen as they fare well with and without it

[@GrantBakes]

Hmmm. I’m not so sure about this.

[@theblobfish9614]

@@GrantBakes oh I am. I mean if you do short ferments like this it wont matter too much but if you do a long mash ferment you should not stir and even apply a salt lid or something. And on the flipside: what do you hope to achieve with the stirring that the blending wont after fermentation.

[@zodiacmanan]

Please dont remove the seeds - that just kills the whole point of a HOT sauce. Please dont.

[@GrantBakes]

Please do it however you want 😊

[@dorischea6391]

Please wear gloves when handling hot chillies..Thank me later

[@randominternetprofile8270]

Dammit, seeds are not the source of heat. If you're going to attempt to teach something, learn it first.

[@user-oz4ei5bx1n]

1.75lb red jalapeno peppers Remove stems and cut longways 3 garlic cloves 2 tblspn garlic powder 2 tblspn of sugar 1 tblspn light brown sugar 1 tblspn kosher salt Mix and puree in food processor Store contents in a refridgerated air-tight glass container for 7 days (Mix well daily) Add to saucepan with 1/2 cup white distilled vinegar Cook to boil and let rest for 5 minutes Puree again for 3 minutes (add water if needed) Run contents through a fine mesh strainer Store in a refridgerated air-tight glass container [GOOD UP TO 6 MONTHS]

[@recklessfable8292]

this is a dick move, start your own channel