Sauer-Sriracha Sauce
A super easy fermented Sriracha sauce, exploding with flavor and probiotics.

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Sauer-Sriracha Sauce

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Adjust Servings:
4 Tbsp Korean pepper flakes
4 cups Garlic Cloves We use organic peeled from Costco but rinse it well with filtered water.
1 pound Sweet peppers Rinsed, seeds removed & diced.
1½ pounds Jalapeño peppers Rinsed & sliced.
1-2 whole Hawaiian chili pepper
1 cup Daikon radish Rinsed, peeled & shredded
1 cup Chayote squash Rinsed, peeled & shredded.
1 large Sweet onion Sliced.
4 Tbsp Himalayan pink salt
2 quarts Filtered water
Gallon Glass jar with plastic lid

This fermented sriracha will add a flavor explosion to every bite.




As forecasted in our F-Bomb recipe, we have been working on a fermented sauce recipe that resembles the flavor and consistency profile of a favorite store-bought sriracha from Wild Brine. As many of you already know we love good clean ready-to-use products to utilize (especially in a pinch) when a ferment isn’t quite ready yet or there isn’t ample time, ingredient availability or inclination to initiate one. However, after leaving Oregon and the luxury and allure of mainland prices behind (Wild Brine Sriracha costs nearly double here in Hawaii) we felt it would be beneficial to expedite the creation of this recipe lest we break the bank with our Sriracha addiction. Yes, we absolutely LOVE this stuff! We devoured an entire gallon of our creation in just under two weeks spooning it over our best avocados, which are called ‘Butters‘…they are rich and creamy and the absolute best when paired with this ferment. This combination, of course, yields the much coveted prebiotic-probiotic one-two punch magic to keep the entire family healthy and happy. But don’t fret if you are unable to locate anything but Hass avocados as they will do just dandy…we are just avocado snobs! But don’t stop with avocados! This recipe also adds instant flavor and a touch of heat to anything you drizzle it on. Try adding it to soups and stews, stir fry or a pile of gluten-free pasta to easily and instantly enhance these dishes with probiotic zest-appeal. This ferment matures fairly quick with good results in under 2 weeks and you can easily manipulate the heat by adding peppers that match your desired heat-o-meter. We usually use jalapeño peppers (which are available in our local stores with relative consistency) and we achieve the sriracha flavor by adding Korean pepper flakes. In researching Korean pepper flakes the heat factor seems to vary from mild to hot. The product found here in Hawaii has been pretty mild so we have added a couple of Hawaiian chili peppers to spice it up to fit our taste preference. If you prefer less heat, just add more sweet peppers to moderate the heat intensity. This recipe is for a gallon (because it disappeared so quickly!) but you can easily adjust the recipe amounts using our fabulous little servings calculator. Just decrease the amount of servings to your desired number and the new amounts will appear in the recipe for you to follow! Also, filtered water is imperative as it promotes healthy and abundant microbe growth. Most unfiltered tap water is treated with chlorine, chloramine, fluoride and other additives which detrimentally inhibit essential microbe growth and will therefore not allow the necessary microbe propagation that is crucial to proper fermentation. And forget using reverse osmosis as well, as this method of water treatment is similarly ineffective. Properly filtered water or pure spring water (untreated) tend to be the safest bets, and depending on your ferment of choice, even these need careful consideration in order to yield optimum results on a case by case basis. For example water kefir prefers a mineral-heavy water whereas Kombucha scobys do not fare well where heavily mineralized waters are employed. Stay tuned for a discussion on the importance of water quality in your ferments and an easy and economical way to build your own water filtration system for under $100, which we initially designed as our emergency system but now use everyday for the health benefits and peace of mind it has introduced to our family. We really look forward to hearing about your experiences in making and enjoying this recipe! And please do not hesitate to contact us if you need any assistance figuring out any snags you may run into throughout the fermenting process. Above all, we really appreciate the opportunity to share our experiences and insights as well as our favorite ways of enjoying our food as medicine!

As always, many blessings to you and happy crEATing!

Love Liza.


30 minutes

Prep Veggies

Rinse veggies well with filtered water gently brushing off any debris. Cut out any bad spots, but do not peel. Depending on the size of the chayote squash you may need to peel if the skins are super tough. Slice or dice peppers and onion depending on your preference, however it will all be blended up at the end. Shred the daikon radish and chayote squash.

10 minutes

Fill your jar.

Add Korean pepper flakes in the bottom then add in veggies in layers starting with garlic, then daikon, chayote, peppers and end with sliced onion which assists in holding everything under the brine. Try to leave about one inch of space between the veggies and the top of the jar to allow for bubbles to escape.

5 minutes

Mix brine.

In a separate jar add salt to filtered water and stir until salt is completely dissolved. Pour over veggies in jar. Cover with a lid or plastic wrap. Place jar on a plate or bowl to catch any overflowing brine that escapes ferment jar when the magic begins to happen. Place in a consistent temperatured warm space (ideal temperature is between 66⁰-70⁰F) in your kitchen where you can monitor the progress.

1 minute

Shake it up.

After about one day you will begin to notice bubbles seeping from the different ingredients. This is exactly what you want while it means the fermentation process has begun. You may also begin to notice a somewhat pungent smell from the garlic & onions which also is very normal. Every day gently turn or shake jar to incorporate all the action throughout the jar and reduce the risk of any kham yeast from forming on the top. Kham yeast isn't harmful but can adversely affect the flavors. It resembles a powdery white film that forms right on the top surface of the brine and continues to grow or thicken eventually creating a wavy pattern. If you notice this beginning to form, DON'T SHAKE IT UP! The yeast needs to be removed but this is difficult as it will break up into a million tiny bits if you try to spoon it out! Instead, just add a little more brine (2 Tbsp HP salt to 1 quart filtered water), and overflow the yeast off the top over the edge of the jar. Make sure you do this in your sink or over a container to catch the overflow. Then wipe the jar with a towel and clean up any leftover bits of yeast. Try to use as little brine as possible so you don't disrupt the microbe colony that is quickly growing and establishing itself. Cover with a clean lid and continue the fermenting process. Kham yeast will usually only form if ferments aren't being gently shaken daily. They can even be shaken twice, if you can remember. I like to place my very active jars where I will see them first thing when I enter the kitchen in order to jog my memory. A smartphone alert might also be helpful.

2 weeks

Watch and wait.

Enjoy the show. Over the next two weeks you may notice some lively things happening, like a profusion of bubbles escaping from your ferment jar! This may cause a little brine to overflow and escape from your fermenting vessel. This is no cause for alarm and is indicative of a healthy and active ferment. However, if it looks like too much brine is being lost causing your veggies to float without brine on the surface, then you can add more. But try to avoid this practice as it can disrupt the ferment, especially depending on the stage it is at. The whole process could be compromised if the brine level is too low and the veggies are exposed to air which may encourage mold to form. Mold is usually furry and has a gray, black, pink, and/or bluish-green color. If mold appears then the spores can spread throughout the entire jar. In this case the ferment should not be consumed. So adding a little bit more brine in a timely fashion can prevent this issue from transpiring. Also be aware that higher or lower room temperatures can accelerate or decelerate the fermentation process and cause increased or decreased bubble activity. Slow, even and consistent is the general rule of thumb here. It's important for all the proper stages of microbiome development to occur for optimum probiotic numbers so you want to take it nice and slow. As aforementioned, keeping the temperature as consistent as possible will generally yield the best results. And don't fret if your process isn't absolutely perfect right away, you can still enjoy relatively good results. Keep in mind if you are just embarking on fermentation for the first time, that this is all a learning process and that you are developing a working, exploratory relationship with your ferments. As you gain experience, you will begin to develop a living symbiotic relationship with your ferments, sensing proper or improper growth more readily. Don't tell anyone, but I can frequently be found conversing with my ferments. And don't fret even if your ferments grow a little faster or a little slower, they are still beneficial and delicious!

10 minutes

Blend it up.

After about 2 weeks the ferment activity should decrease. At this point it is ready to be blended into a sauce. This can be accomplished with a mortar and pestle, a manual food chopper or even just by using a good sharp chef's knife. If you have access to electricity then you can use an immersion blender, food processor or regular blender. On our current solar system I prefer an immersion blender for its relatively low power consumption. Just blend it up to the consistency you desire. Place in a storage jar and keep in a cool place. Usually I don't even store this sauce in the cooler because we go through it so quickly, and accordingly it is stirred around on a daily basis from our continuous usage. However, ferments can be stored in your cooler or refrigerator for a very long time if necessary. In addition it will slowly continue to ferment in the refrigerator and develop even richer flavors throughout much of the aging process.



Enjoy this on everything! We are continuously adding this sauce to more things for the great flavor it adds and how it rounds out various dishes so nicely. Add it to sauces, marinades, salad dressings, soups, stews, stir fry, savory polenta, avocado toast and more!


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