Este post también está disponible en Spanish
Returning to the fermented foods and, this time, I bring you how to make homemade fermented Sriracha sauce. You know that I love spicy and, as it could not be otherwise, I am a great fan of this sauce. It’s one of the ingredients that I never lack in my pantry, I use it a lot, practically in everything… So I thought it was time to make it at home and share it with you.
In spite of being fermented, it is very simple to carry out; starting from the ingredients, to the elaboration process and fermentation time. It is not a recipe that will take months to be able to taste, although on many occasions it is worth this waiting time 😉
The Sriracha sauce.
This sauce is world famous and very popular. So much so that I would assure you that almost everyone could recognize the appearance of its bottle, with the famous co*ck, even without having tasted it.
Sriracha, in Thai “ศรีราชา”, is a sauce made with fermented chiles from Southeast Asia and very popular in Thailand. Its name comes from the city located on the beachSi Racha, where it emerged as a local product.
Its flavor is slightly sweet and spicy, is often used to season Pho or even as a sauce to accompany seafood and vegetables.
The basis of the recipe, chili.
As I mentioned above, the base of this sauce are chiles. You will probably wonder what variety is the most suitable to prepare this sauce, to which I will answer: it depends on what you like the spicy.
Chilis get their spicy flavor from capsaicin, an oil found in the seeds and veins of them.
Traditionally it is made with Thai chili, fresno, jalapeño or serrano peppers that can be found between 2,500 and 23,000 on the Scoville scale. Although this sauce scores, on the same scale, at a value of 2000 what does not correspond to a very spicy sauce.
In my case I have tried different types of sriracha sauce, and I say different because the spicy flavor varied from one to another. Due to my unconditional love for hot pepper, I have opted for more powerful chilies to carry it out.
In the list of ingredients you will see that I use two types of chili, one of them very spicy (habanero chili) so if you don’t tolerate it too much, I recommend you to use another variety of chili. For example, jalapeño or serrano and season it with habanero chili, if you like, to give a little joy to the final result.
We will not abuse the added sugars.
Commercial sauces generally use a higher sugar addition for two reasons: to preserve the product and to impress the palate. We will add a small amount that, depending on the chili we choose to use, we will appreciate it in greater or lesser quantity.
I’m sure you’ve wondered more than once what should I take to neutralize the burning of some chilies?
Capsaicin does not dissolve well in water, so drinking too much of it to prevent hot will not help. However, we can prevent it by taking sugar, oil or fat. That’s why they always tell us to drink whole milk to help the hot flavor go away as soon as possible. Although the result is not immediate.
On the other hand, the intake of spice causes the organism to release endorphins to alleviate the burning sensation it produces, which is why we can explain that happiness/addiction to this ingredient.
As a seasoned enthusiast in the realm of fermented foods and culinary arts, my passion for exploring diverse flavors has led me to delve deep into the art of crafting homemade fermented Sriracha sauce. With a palate that cherishes the bold and spicy, I've not only embraced the iconic Sriracha sauce but also ventured into creating it from scratch, combining traditional techniques with a personal touch.
Now, let's break down the key concepts discussed in the article:
-
Fermented Sriracha Sauce:
- The article focuses on the process of making Sriracha sauce through fermentation. It emphasizes that despite being a fermented product, the preparation is relatively straightforward, and the waiting time for fermentation is not excessively long.
-
Origin and Popularity of Sriracha:
- Sriracha, derived from the Thai word "ศรีราชา," originated in the city of Si Racha in Thailand. The sauce gained worldwide fame, recognizable by its distinctive bottle featuring a rooster. The flavor profile of Sriracha is described as slightly sweet and spicy, making it a versatile condiment.
-
Base Ingredient – Chilies:
- The fundamental ingredient of Sriracha is chilies. The article mentions several varieties that can be used, such as Thai chili, fresno, jalapeño, or serrano peppers. The choice of chili influences the spiciness of the sauce. The Scoville scale, measuring the heat of chilies, is referenced, indicating that the sauce itself is not extremely spicy despite using hotter chilies in the preparation.
-
Chili Varieties Used:
- The author personalizes the recipe by using two types of chilies, including habanero chili for a more intense heat. A recommendation is provided for those with lower spice tolerance to opt for milder chilies like jalapeño or serrano.
-
Sugar Content in Sriracha:
- Commercial Sriracha sauces often contain higher sugar levels for preservation and flavor enhancement. The homemade recipe suggests a modest amount of added sugar, with the quantity dependent on the chosen chili variety. This approach aims to strike a balance between preserving the product and pleasing the palate.
-
Capsaicin and Neutralizing Spiciness:
- The article explains that capsaicin, the compound responsible for the spiciness in chilies, does not dissolve well in water. Instead, consuming sugar, oil, or fat is recommended to counteract the burning sensation. The insight into why whole milk is suggested to alleviate the heat sensation adds a scientific perspective to the discussion.
-
Endorphin Release and Spice Consumption:
- The consumption of spicy food, in this case, Sriracha sauce, triggers the release of endorphins in the body. This release is attributed to the body's natural response to alleviate the burning sensation caused by the intake of spicy ingredients, providing a potential explanation for the pleasure or addiction associated with spicy foods.
In conclusion, this article not only provides a detailed guide to crafting homemade fermented Sriracha sauce but also educates readers on the key elements of the sauce, including chili selection, sugar content, and the science behind mitigating spiciness.
