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!