Homemade Sriracha (how to make sriracha at home) Fermented food

So in the last few months I have been making some fermented foods at home and at work. So I just thought I would share my recipe for sriracha.
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Recipe:
1 lb Red Jalepeno
1/2 Cup Sugar
1 1/2 Teaspoon Salt
3 each Garlic
Cherry Blossom - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommon...)
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[@CajunFloridian]

Should stir it once a day during the fermentation process

[@thecookingtube3837]

great video! nice edited:)

[@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 from all over the whole world 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 and cooking technic to anyone else. So remember that the true taste of the origin Sriracha Sauce is far better and more acceptable than all counterfeit sauces. It was very pity that the plagiarists were praised. Why don't we consider some trade etiquette even though the original product owner still doesn't yet register the copyright of the product brand name? It is an example that should not be glorified at all. It's not a matter of flavor or sauce. But we want to make a complaint for fairness to the brand owner. Is it not fair that the creator of Fakes gets rich and famous? While the actual owner of the goods could only do for the local market and in nearby countries. Please don't think you should praise the plagiarist. but support the real owner

[@morrismonet3554]

Marxist detected. The "real" owner did not invest in any production capacity and therefore got a reasonable return on the non-investment. The guy who came to America followed the American dream and became rich. That is how it should be.

[@kimfroman2023]

Huy Fong sriracha sauce is made in the good old USA.

[@sandraburke1590]

How long does it keep

[@cookbetter5391]

this is a fermented food so it basically keeps forever. but its safe in the fridge for 1-2 months

[@nknal7124]

What about vinegar?

[@cookbetter5391]

I don't add vinegar to the end of the fermentation process. Because the vinegar stops the fermentation, I allow it to slowly continue the process in my fridge. But if you don't like the fermented flavor that much you can add 2-3 tablespoons of vinegar when blending

[@SpoiledToPerfection]

Hi, great video! I really enjoyed it, and definitely have to try making sriracha some time! If you enjoy fermented foods, you may enjoy our channel. Cheers!

[@heyha-asean1184]

Note that the Vietnamese have many famous Chinese and Vietnam dishes. But why copy the name and produce counterfeit products without feeling ashamed? The Thai producer is a local villager. It is family products have been famous and accepted in every nearby country. It's a shame, for anyone, to convince buyers that he originated this e famous source. It is deplorable and disgraceful. It is true that people in a few countries in Asia are so selfish and exploitative habits. Please note, no one ever mentioned the person behind the scenes, that person is the owner’s wife who actually originated the original Sriracha Sauce products, she is a real Thai lady and is the one who served her family members the sauce for many platers of seafood. Please also note that the seasoning including chili not brought from China. His wife who establish recipes for cooking, did not copy the recipe from anywhere else. Give her credits.

[@thugnasty1984]

I'll just buy it from the store.

[@cookbetter5391]

Yeah that's fair. Honestly I'm just weird and like to make stuff. And most of the time I just buy it

[@majorkonfuzion1007]

How times have change...no more original sriracha at store.