How To Make Fermented Sriracha Sauce
Martina Slajerova- Ready in 7d
- 1.4 g net carbs
- 16 kcal
- Serves 32
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Sriracha is one of the many basic ingredients I use regularly. Once you try homemade, you will never go back to store-bought products that often contain sugar or preservatives. What I love about making my own sriracha is that I can adjust the heat to my taste using different chilies and it's completely keto friendly.
I made this sriracha with fresh chilies, garlic, bell pepper, vinegar and salt and followed the 7-day fermenting technique from Steamy Kitchen which worked perfectly. After 7 days of fermenting, I added the remaining ingredients. Don't skip the fermentation step - it will add flavour to your ketogenic meals and make your sriracha last for months!
Step-by-step
You can use any chilies depending on your preferred heat scale - just make sure you use red chilies. I used jalapeño chilies (mild), serrano chilies (mild) and Thai chilies (hot).
Before you start, make sure you wear protective gloves. Trust me, I know what I'm talking about. If you don't wear gloves, your hands will burn for hours - or even days like they did in my case :-)
Wash the chilies and bell pepper. Cut off the stems and halve. Remove the membranes and seeds and discard. Peel and roughly chop the garlic. Add the chilies, bell pepper, garlic and salt into a food processor and blend until pureed. The consistency should be similar to a smoothie.
Pour the sauce into a sterilised 1-quart glass jar. Cover the top with a piece of cheesecloth and secure with a kitchen string or a rubber band. Place in a cool, dark place like a cupboard for 4-7 days. The sauce will get foamy and bubbly on top. You can start tasting the sauce in 4 days and you can leave it ferment for up to 7 days like I did.
When done, pour into a food processor, add olive oil, fish sauce, vinegar and optionally add low-carb sweetener (I used 1/4 cup brown sugar substitute).
Blend until combined for just a few seconds. Pour through a fine mesh sieve and let the mixture drain. You don't have to force it through, just let it drip to remove the excess juices.
Store the thick Sriracha sauce in a sealed jar in the fridge for up to 4 months.
Pour the leftover chili juice from the bowl into small jars, refrigerate and use just like tabasco!
Recipe
How To Make Fermented Sriracha Sauce
★★★★★4.5The best way to make sugar-free sriracha sauce at home using a simple process that involves fermentation. Once ...
- Hands on
- 15m
- Overall
- 7d
- Servings
- 32
- 1.4 g
- Net carbs
- 0.4 g
- Protein
- 0.9 g
- Fat
- 16
- kcal
Ingredients makes 1 jar, about 2 cups
- Before fermentation:
- After fermentation:
Instructions
You can use any chilies depending on your preferred heat scale - just make sure you use red chilies. I used jalapeño chilies (mild), serrano chilies (mild) and Thai chilies (hot).
Before you start, make sure you wear protective gloves. Trust me, I know what I'm talking about. If you don't wear gloves, your hands will burn for hours - or even days like they did in my case :-)
Wash the chilies and bell pepper. Cut off the stems and halve. Remove the membranes and seeds and discard. Peel and roughly chop the garlic. Add the chilies, bell pepper, garlic and salt into a food processor and blend until pureed. The consistency should be similar to a smoothie.
Pour the sauce into a sterilised 1-quart glass jar. Cover the top with a piece of cheesecloth and secure with a kitchen string or a rubber band. Place in a cool, dark place like a cupboard for 4-7 days. The sauce will get foamy and bubbly on top. You can start tasting the sauce in 4 days and you can leave it ferment for up to 7 days like I did.
When done, pour into a food processor, add olive oil, fish sauce, vinegar and optionally add low-carb sweetener (I used 1/4 cup brown sugar substitute).
Blend until combined for just a few seconds. Pour through a fine mesh sieve and let the mixture drain. You don't have to force it through, just let it drip to remove the excess juices.
Store the thick Sriracha sauce in a sealed jar in the fridge for up to 4 months.
Pour the leftover chili juice from the bowl into small jars, refrigerate and use just like tabasco!
Nutrition per serving, 1 tbsp, 15 g/ 0.5 oz
Carbs 36%Protein 10%Fat 54% of calories
- Net carbs
- 1.4 g
- Total carbs
- 1.7 g
- Fiber
- 0.3 g
- Sugars
- 0.9 g
- Protein
- 0.4 g
- Fat
- 0.9 g
- Saturated fat
- 0.1 g
- Calories
- 16 kcal
- Sodium
- 198 mg · 8.59% RDA
- Magnesium
- 6 mg · 1.59% RDA
- Potassium
- 70 mg · 3.48% EMR
Nutrition by ingredient
| Per 1 tbsp, 15 g/ 0.5 oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Peppers, chile (chili), fresh | 1 g | 0.3 g | 0.1 g | 6 |
| Peppers, red bell, fresh | 0.1 g | 0 g | 0 g | 1 |
| Garlic, fresh | 0.2 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Fish sauce | 0 g | 0.1 g | 0 g | 0 |
| Olive oil, extra virgin | 0 g | 0 g | 0.8 g | 7 |
| Wine vinegar | 0 g | 0 g | 0 g | 0 |
| Total | 1.4 g | 0.4 g | 0.9 g | 16 |
Serving size 1 tbsp, 15 g/ 0.5 oz
- Gluten free
- Dairy free
- Egg free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Shellfish free
- Beef free
- Pescatarian
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Comments & ratings (41)
Please read up on botulism and fermentated garlic cloves. This recipe is asking for someone to get sick.
While botulism can happen in garlic and oil preparations without added acidity, the fermentation process that happens here makes it very unlikely. Simply put, fermenting foods creates an environment that botulism doesn't like.
I haven't tried your recipe yet, but it's been my experience that the Vinegar should go in AFTER the Fermentation Process is Complete. Vinegar is for Picking (Preservation) due to its acid content.
Not to mention it Delays the Fermentation Process that they Pure Salt, Pickling Salt, Kosher Salt (Sea Salt),or Pink Himalayan Salt is Responsible for.
Not to knock your Recipe because like I said, I haven't tried it yet. I've Fermented Everything from from Fruit to Grains for making Brandies, and Moonshine to Sauerkraut, Pickles, etc. So I'm Very Familiar with The Fermentation Process and Vinegar is a By Product of allowing something to Ferment for Too Long.
That's a good point, it's better added at the end. To be honest I've only fermented some vegetables and it's not something I do very often. I used another recipe I knew (that wasn't keto) to make this one. In this case mine fermented just fine but I assume it's better to add the vinegar after the fermentation not to slow it down.
I did some more reading on this and you are right so I changed to recipe by moving the vinegar after the fermentation. Thank you!
How do you keep the sauce from separating.... I have made it twice now and they have separated each time... the thicker stuff doesn’t separate but the thinner sauce separates every time on me...
That is correct. The thinner part will always separate so you need to shake it before using.
This recipe looks delish!
Do you know if you can preserve it in a water bath (canning).
Also would you let me know where you got these cute swing top bottles?
Thank you so much!
Thank you Susan, this is perfect for preserving by canning! If you only do 1 jar, you won't have to do that though, it will last in a sealed jar in the fridge for months. The small bottles are from a company called "Kilner" and I got them on Amazon.co.uk - they are similar to Mason (Ball) jars in the US.
Is there a substitute to fish sauce? Something a little more vegan?
There isn't a substitute although a friend of mine uses crumbled nori sheets because they taste very similar. Or you could use coconut aminos and add a bit of salt.
There are many recipes for vegan fish sauce :-D
a common vegan substitute for fish sauce in kimchi (which is also fermented) is miso 😊
Can the three different peppers you suggested be mixed together or is it best to stick to one kind? I could only find Thai peppers red and all the others were green
You can use other peppers - in any combination. The only limiting factor is the heat/flavour you prefer.
I love seeing what different folks put together for us - watch you regularly.
I was looking at your Buffalo Deviled Eggs (who doesn't love deviled eggs!)
As I read I saw Mayo, make your own - got that on hand
Then I saw Sriracha - make your own - never seen that before. I don't go through tons of it but yours looks so good - healthy. The store-bought just tells me "this might hurt!" HaHa!
Between a lot of people like yourself, we are learning we can make darn near everything - I may only need to find an Almond Milk cow!
A problem I see, as a single guy, is consuming all the different things I want to make prior to expiration time
Anyway, I am going to make this - I have appropriate chillies available
BTW, the Mayo recipes of the week call for 1 egg, 1Tbsp Dijon (both room temp) to jar - use wand blender - slowly add 1 C neutral oi, then 1 Tbsp lemon juice and pepper.
I should have read your recipe, but I bump the Dijon to 1 "heaping" Tbsp & lemon juice to 2 Tbsp as well as the zest of one lemon - gives it a tang rather than an oily mixture that doesn't do much for me.
Thanks very much for this - will go back and read your mayo recipe - HaHa!
Thank you for your kind words Dale! Haha we all need to find an almond milk cow 😊 What helps is freezing the basics. I freeze everything like pesto, bone broth, curry paste, etc. Apart from dairy-based ingredients most can be frozen.
My husband is a sriracha fiend! He puts it on everything. I was nervous to make my own to replace the sugary stuff he's used to, but this recipe worked like a charm. He loves it! And I love that it's sugar-free and fermented. Thank you so much for sharing!
Thank you for your lovely feedback!
Hi...In my pre keto years I have tried both commercially produced Sriracha and gohjuchang... have found gohchujang to have a complex umami flavour that’s lacking in Sriracha thus making it the sauce of my choice. Most commercial brands have corn syrup making it carb rich. Have you tried making a keto version of gohchujang or would you say your version of Sriracha has that rich umami flavour ? I want to give your version a try but just need to know if it meets my requirement taste wise. Thanks.
Hi Sonia, that's interesting! I haven't tried gohchujang so I can't compare. I think this sriracha is probably different but I love it. You can add a little more sweetener but I assume the umami specific to gohchujang would still be missing. I have to check the ingredients and see if I can come up with a keto-friendly version 😊
With hasimotos did you consume dietary iodine and selenium and at what daily intake? I eat seaweed and eat raw Brazil nuts.
Hi Patrick, I take magnesium, vitamin D and fermented cod liver oil (omega 3s + vit D), selenium (or Brazil nuts) and zinc. I don't take iodine. When it comes to iodine it may actually be counterproductive to take supplements as it can aggravate the autoimmune attack. Eating seaweed from time to time should be fine though.
just made the sauce, looking forward to trying it in a week
have you tried urine therapy for the auto immune disease you have?
if not i recommend it
peace n love michael
Can you use dried Chili's?
Hi Sharon, I suppose you could if you rehydrate them but I haven't tried that.
This is very good recipe. Didn't need the sweetener. Thank you
I want to can this, how long would it stay? Do you know if protein powder could be added if being canned to up the proteins?
The sauce can last for up to 4 months (sometimes up to 6 months) in the fridge. I wouldn't add any protein powder as I'm not sure what effect that may have. I think it's better to get your protein from regular meals rather than condiments.
Looks great! The original recipe does not call for the second step. Why did you feel the need to add the fish sauce and olive oil?
Are you referring to the one I linked to? There are several recipes that use other ingredients too. Fish sauce adds flavour and olive oil some healthy fats.
Thank you so much. This recipe looks great. I have some questions about the peppers though. I can only get green jalapeño chilies, and green serrano chilies. Is it possible to buy them green and they will redden as they ripen?
Thanks for all your great recipes!
I'm afraid they won't, you will need to use red chilies to get red sriracha but maybe you can try other chilies? Here's a list & heat scale: uk.pinterest.com/pin/355502964318414129 I hope this helps 😊
I have bought green jalapenos and had them ripen. They turn a lovely shade of red.
OMG! Where did you get those adorable little bottles?!
I think it was either Amazon on Sainsbury's (UK) 😊
Thank you! Love this recipe and it will be a staple at my home! Awesomeness..... love, Thehypothyroidismchick.com
I hope you like it! 😊
This may be a dumb questions, but when you drain it which part are you keeping, the drained liquid or what is in the drain part?
You can actually use both and I think I didn't make it clear - thanks for letting me know! The thick part is the sriracha sauce while the liquid part can be used just like tabasco 😊
I have spent months trying to find this recipie. Thankyou Chef Dennis