How to Make the Perfect Sriracha - Fermented or Not?!
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- เผยแพร่เมื่อ 8 ก.พ. 2023
- Learn how to make easy, homemade fermented sriracha sauce with this step-by-step recipe video! This sauce is made with just a few simple ingredients and is packed with bold, spicy flavor. Whether you use it as a condiment for your favorite dishes or as a marinade for meats, this sriracha sauce is sure to impress. Watch the video and follow along as I show you how to make this delicious fermented sriracha sauce in no time. Don't forget to like and subscribe for more recipe videos and cooking tips! #srirachasauce #fermentedfoods #homemaderecipes
Check out the cool stuff I use, on amazon!
Kitchen Equipment:
THE BEST spice jars: amzn.to/42co3k0
Cheaper version of my knife: amzn.to/42eEtbr
Bamboo cutting boards: amzn.to/3UaxJtd
Quart jars for pickling/fermenting: amzn.to/48Mz9P0
Non-stick pan: amzn.to/48KQjwp
Cooking books I recommend:
The Food Lab, J Kenji Lopez Alt: amzn.to/3OhmxqS
Salt, Fat, Acid, Heat, Samin Nosrat: amzn.to/3Oik93r
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#sriracha #hotsauce #fermentedfoods
Looking for another spicy recipe? Check out my flamin' hot Chicken sandwich: th-cam.com/video/CgY-OGoYE6U/w-d-xo.html
What i do as an extra step is to pass it through a fine mesh strainer before bottling and I dry out the pulp for fermented paprika powder.
Good call. 👍 I do this with some of my sauces, too! 😊.
I made it using a slightly different technique. With Habaneros, Serranos, and Thai Peppers, but I ran them through a food processor first and fermented with just salt, no water ala the original Tabasco method. Then after adding the sugar and vinegar I sieved it. No cooking. Came out awesome.
Sounds good. I've used this method before too (but with different peppers). It makes a great sauce. I like to ferment in a brine as I find it easier to keep oxygen away from the peppers so they ferment cleanly. Occasionally, I have had a pepper mask go mouldy before it fermented. That shouldn't generally be an issue though, if the salt content is right.
Nice NOFX shirt!
Cheers! I've been a fan for many years. I'll miss seeing them live 😢
Would also recommend exploring hot sauce recipes - Caribbean style!
That's an excellent idea! Actually, in my next couple of videos I'm experimenting with using jerk style flavour combinations on foods from other parts of the world. Should be interesting to see the results. 😁
@@AdventuresInSnacking Try this
12 fresh scotch bonnet or habanero chiles -- minced
1 ripe mango -- peel, pit, mash (or substitute papaya)
1 cup cheap yellow prepared mustard
1/4 cup brown sugar -- packed
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and freshly cracked black pepper -- to taste
Done.
Nice one. I love some mango in a hot sauce 😊👍
I made this a few years ago with scotch bonnets, fermented for 2 weeks and it was pretty great!
Great! I love sotch bonnets. Sweet fruity and nice and hot 🔥
Fermenting mash from the hottest peppers with brine only ( no vinegar)
makes an intense but tolerable sauce, used sparingly . Good flavor from scorpion and chocolate bhutlah
&scotch bonnet
Sounds delish! I love scorpion peppers. My scorpion plant hasn't produced many peppers this year though. I think I'll move it to a sunnier spot next year.