How long does Homemade Fermented Sriracha (Probiotic Hot Sauce) take to ferment?

Homemade Fermented Sriracha (Probiotic Hot Sauce) takes approximately 10 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Homemade Fermented Sriracha (Probiotic Hot Sauce) vegan?

Yes, Homemade Fermented Sriracha (Probiotic Hot Sauce) is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Homemade Fermented Sriracha (Probiotic Hot Sauce) gluten-free?

Yes, Homemade Fermented Sriracha (Probiotic Hot Sauce) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Homemade Fermented Sriracha (Probiotic Hot Sauce)?

Homemade Fermented Sriracha (Probiotic Hot Sauce) is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 30m.

What equipment do I need to make Homemade Fermented Sriracha (Probiotic Hot Sauce)?

To make Homemade Fermented Sriracha (Probiotic Hot Sauce), you'll need: YINMIK Digital pH Meter for Food, OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display, Greater Goods High Capacity Kitchen Scale (22lb, Stainless Steel), TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, U.S. Kitchen Supply Over-the-Sink Fine Mesh Colander – 6 Quart (5.7L) Stainless Steel Basket, Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji, Cuisinart Custom 14-Cup Food Processor, Ninja NF701 Professional XL Food Processor, Breville Sous Chef 16 Cup Food Processor, Ninja BN801 Professional Plus Kitchen System. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Homemade Fermented Sriracha (Probiotic Hot Sauce) make?

This recipe yields approximately 16 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Homemade Fermented Sriracha (Probiotic Hot Sauce)?

Once fermented to your liking, store Homemade Fermented Sriracha (Probiotic Hot Sauce) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Fermented Sriracha Recipe (Safe & Probiotic)

Name: Homemade Fermented Sriracha (Probiotic Hot Sauce)
Prep time: 30 min
Total time: 30 min
Yield: 16 servings
Cuisine: International
Ingredients: 1 pound (450g) Fresh red chili peppers (jalapeño, Fresno, or red Thai chilies); 6-8 cloves (30g) Fresh garlic cloves, peeled; 1 to 1.5 tablespoons (18-22g) Fine sea salt or pickling salt (non-iodized); 1/4 cup (60ml) Filtered or dechlorinated water; 1/2 cup (120ml) Raw apple cider vinegar with the mother; 1-2 tablespoons Coconut sugar or organic cane sugar (optional)

Preparing Your Ingredients

Safety First: Wear gloves when handling hot peppers to avoid skin and eye irritation. Work in a well-ventilated area.

Wash and prep peppers: Rinse peppers thoroughly under cool water. Remove stems but keep seeds (they add heat and fermentation surface area). Pat dry with a clean towel.

Prepare garlic: Peel garlic cloves and slice them in half lengthwise. This increases surface area for fermentation.

Weigh your ingredients: Using a kitchen scale, weigh your peppers (450g) and garlic (30g). Add the water weight (60ml = 60g) for a total of 540g. Calculate 3.5% of this weight: 540g × 0.035 = 18.9g salt. Use 18-22g (approximately 1 to 1.5 tablespoons) of salt.

Creating the Fermentation Mash

Blend ingredients: In a food processor or high-powered blender, combine peppers, garlic, salt, and water. Pulse until you achieve a chunky mash consistency—not completely smooth, but no large pieces remaining. The texture should resemble a thick salsa.

Taste for salt: The mash should taste pleasantly salty, like seawater. If it's not salty enough, add a pinch more salt. This salt concentration is critical for safety—it inhibits harmful bacteria while allowing beneficial lactobacillus to thrive.

Starting Fermentation

Transfer to fermentation vessel: Pour the mash into a clean wide-mouth quart (1L) mason jar or fermentation crock. Leave at least 2 inches of headspace at the top for expansion and bubbling.

Ensure submersion: Press the mash down firmly with a clean spoon or tamper. Place a fermentation weight on top to keep all solids submerged below the liquid line. This prevents kahm yeast and mold growth. If using a weight, ensure it fits snugly and keeps everything submerged.

Cover appropriately: Use an airlock lid (preferred) or cover loosely with a clean cloth secured with a rubber band. Airlocks prevent oxygen exposure while allowing CO2 to escape, reducing kahm yeast risk.

Label your jar: Write the date and contents on a label. Note the target completion date (10-14 days minimum).

Fermentation Period

Ferment at room temperature: Place jar in a location away from direct sunlight where temperature remains 68-75°F (20-24°C). A kitchen counter away from the stove works well.

Monitor daily: Check your fermentation daily. You should see bubbles forming within 24-48 hours—this is CO2 from active fermentation. The color will deepen and darken over time.

Press down daily: For the first 3-4 days, press the mash down once daily with a clean utensil to release CO2 bubbles and ensure everything stays submerged.

Watch for kahm yeast: If a white film appears on the surface (kahm yeast), skim it off immediately and ensure your weight is keeping everything submerged. Kahm yeast is harmless but can affect flavor.

Fermentation duration: Minimum 10-14 days at 68-75°F (20-24°C). Cooler temperatures require longer fermentation (up to 21 days). The true endpoint is pH, not time—see next step.

Testing for Completion and Safety

pH testing (CRITICAL): After 10-14 days, test the pH using pH strips or a digital pH meter. The pH must be ≤4.6 for safe shelf-stable storage. Most successful fermentations reach pH 3.5-4.0. If pH is above 4.6, continue fermenting for several more days and retest.

Taste test: Once pH is confirmed safe, taste a small amount. It should be tangy, complex, and pleasantly sour with developed flavor. If it tastes flat or too mild, ferment longer.

Finishing Your Sriracha

Blend with vinegar: Transfer the fermented mash to a blender. Add 1/2 cup (120ml) raw apple cider vinegar. This additional acid ensures pH remains safely below 4.6 and adds classic sriracha tang. Blend until smooth, or leave slightly chunky if preferred.

Adjust sweetness: Taste and add 1-2 tablespoons coconut sugar or cane sugar if desired. Blend again briefly. The sweetness balances heat and acidity beautifully.

Strain (optional): For smooth sriracha, strain through a fine-mesh sieve or nut milk bag, pressing to extract all liquid. Save the pulp for adding to marinades or stir-fries. For rustic sriracha, skip straining.

Bottle and store: Pour finished sriracha into clean glass bottles or jars. Store in the refrigerator for up to 6 months. The flavor will continue to mellow and develop over time.

Safety Notes and Troubleshooting

Food Safety: This recipe is safe because the combination of 3-4% salt, lactic acid production during fermentation, and added vinegar creates an environment hostile to C. botulinum and other pathogens. However, pH verification is strongly recommended for safety assurance.

If fermentation doesn't start: Ensure your water is chlorine-free and temperature is warm enough (68-75°F). You can add a tablespoon of sauerkraut juice or whey as a starter culture to jumpstart fermentation.

Mold vs. Kahm yeast: White film that wipes away easily is kahm yeast (harmless, skim it off). Fuzzy growth in colors (green, black, pink) is mold—discard the entire batch if you see mold.

Probiotic benefits: Probiotic benefits are maximized when stored refrigerated and consumed within the first 3-4 months. Heat will kill probiotics, so use raw on finished dishes rather than cooking with it.

Storage without refrigeration: Room-temperature storage is NOT safe unless pH has been verified at ≤4.6 and bottles are properly sealed. When in doubt, refrigerate.