Fermented Red Jalapeño Sriracha

Ingredients

• 15 Red jalapeños (approximately 600 g; remove the stems)
• 6 Garlic cloves
• 1 Stück Fresh ginger (one piece)
• 22 g Salt (3%)
• 15 g Sugar (2%)
• Water (with baking soda for soaking; amount not specified)
• Baking soda (for soaking in the water; amount not specified)

Steps

1. 1

   Soak the jalapeños, garlic, and ginger in baking-soda water for 15 minutes. Then rinse.

2. 2

   Remove the stems from the jalapeños and roughly chop all the ingredients.

3. 3

   Process the chopped ingredients in short pulses until they form a coarse mixture. Do not add water.

4. 4

   Mix the salt and sugar into the mixture. The salt draws juice from the peppers, creating its own brine.

5. 5

   Transfer the mixture to a jar or bottle and press out the air. Leave about 2.5 cm of headspace, weigh down the mixture, and fit a fermentation lid.

6. 6

   Allow to ferment at room temperature for about four weeks. A longer fermentation produces a more intense flavor.

7. 7

   Purée the fermented mixture until smooth. For a silky sauce, pass it through a sieve if desired, or leave it unstrained.

8. 8

   Transfer the sauce to bottles and store in the refrigerator.

Notes

The amount of baking-soda water and baking soda is not specified. The sauce is particularly thick and rustic when unstrained; according to the source, it can be strained for a finer consistency.

Nutrition per serving

• seasoning sauce
• fermented
• spicy
• vegan
• gluten-free
• lactose-free
• no-cook
• Asian