Fermented Sriracha Sauce is a traditional Thai recipe for a classic condiment, sauce or flavouring of chillies, garlic and palm sugar in a vinegar base that's fermented before serving. The full recipe is presented here and I hope you enjoy this classic Thai version of: Fermented Sriracha Sauce.
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As well as the fresh sriracha sauce already presented on this site, a fermented form is also prepared in Thailand and this is the recipe for that condiment.
Ingredients:
340g chillies (Fresno, Holland or Cayenne are good), snipped, halved lengthways and coarsely chopped
4 garlic cloves
1 1/4 tsp sea salt
60g Thai or Vietnamese palm sugar, grated (or 2 tbsp light brown sugar)
80ml distilled white malt vinegar
Method:
Combine the chillies, garlic, sugar and slat in a food processor or blender. Pulse to finely chop the chillies, then scrape the mixture into a clean lidded container (a jamjar works well). Set aside at room temperature in a sunny spot to ferment for between 5 and 7 days.
Every day check the jar and give its contents a stir. By about the third day there should be visible bubbles and the mixture will increase in volume.
After between 5 and 7 days (depending on the level of fermentation), scrape the mixture into a blender and add the vinegar. Puree until smooth then force the mixture through a fine-meshed sieve into a saucepan (this will eliminate the chilli seeds).
Bring the mixture to a boil over high heat, then reduce the heat to a simmer and cook the mixture for 8 minutes, or until the sauce has thickened sufficiently to cling to the back of a wooden spoon.
Take the pan off the heat and set aside to cool completely. Spoon the resultant sauce into a clean and sterile jar or container. Store in the refrigerator until needed (it will typically keep for up to 4 months).
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