I was looking for a nice simple homemade foodie gift, reading various chef blogs and magazines and then fabulously came across SRIRACHA… which was especially exciting as it includes the word FERMENTATION in the mix!! Surely fermenting chillis is the ultimate joy…
This hot tangy sauce has become very much a part of the exciting array of condiments I use now. I absolutely love it as do my whole family. And what can be better than a homemade sauce!
THE best sriracha I've ever eaten and can't wait to make it again soon. If this is something you are interested in doing, aside from the taste there are some excellent reasons to get making this:
✅Eating some fermented food everyday is a great way to support your digestive health, dental health, vaginal health, mental health, immunity.
✅We have four microbiomes in our body: gut, mouth, vagina, skin and each one of these can get out of balance, which can lead to many health concerns both physical and mental, as well as difficulty losing weight. I encourage all my clients to eat some foods with good bacteria in every day, whether it be kefir, miso, sauerkraut, kimchi, or why not try sriracha!
Sriracha Recipe
6 red peppers
14 red chillis
60g sugar
2 tsp good quality salt
3 garlic cloves
2 tbsp rice vinegar
2 tsp fish sauce
Chop the peppers and chillis into chunks, discarding stalks. Depending on how hot you like your sauce keep some of the pips - I keep all the chilli ones!
Place chunks of the veg into a good blender with the garlic cloves, sugar.
Whizz it up to a rough puree.
Take glass containers, I use Kiln jars and sterilise them with boiling water.
Pour the puree into the jars - don’t fill them up as they will expand as they ferment - three quarters full should be fine.
Seal and put to one side. Note what day it is in your diary - you need about 5 days for the full fermentation process.
After 2 days you should start to see bubbles forming. Once this happens every day you need to open the lid to release air and give your mixture a quick stir.
On about day 5, pour the mixture back into your blender, and blend till smooth.
Pour into a pan, add the rice vinegar and fish sauce. Bring to a boil and let bubble for about 15-20 mins until thicker. Check for taste - add sugar, fish sauce or vinegar as you prefer.
Leave to cool. Decant into sterilised bottles.
Amazing gift for friends.
Delicious on rice dishes, eggs, even salads!
Enjoy!!
✨So if you would like to UPGRADE your eating, to TRANSFORM your health, get in touch for a free 30 mins discovery call and to find out more.