Day 4 of the sriracha fermentation process and I have one disaster and one success.
The disaster: I was gone all day yesterday and didn’t check the sauces last night and unfortunately, bad bacteria took the opportunity to take over the red sauce. There was a thick layer of fuzzy mold in the top and a smell of fruity acetone in the jar. I scraped the mold off just to see what the condition of the sauce was underneath and it was still brilliant red but smelling of pepper garlic alcohol. I think that a combination of very ripe and juicy peppers and a warmer than desirable fermentation temperature got the best of me. I’m going to try it again soon though because up until last night, the mash smelled amazing. Chalk this one up to environmental factors. I’d consider using a narrower mouthed jar next time too to see if that helps, but the lack of temperature control in my apartment is probably a much more critical factor. Once the radiators go off and I can get some more red chiles I’m going to make another batch because it. smelled. awesome.
The green sauce, on the other hand stayed much more stable. A little bubbling but nothing like the jar of red sauce and there wasn’t any mold on the surface. The color softened a little from the original bright green but stayed pretty bright. I added the vinegar and simmered the sauce for 5-8 minutes before blending the mash into a smooth puree and sieving it. The green sriracha is tangy and garlicky and hot hot hot with a little ginger kick that I’m really happy about. I think it will be great in soup and beans and maybe even with some skirt steak with chopped cilantro and onions as a little fusion take on chimmichurri sauce.
Gingery Green Sriracha
makes about 1 1/2 cups
3/4 pound green jalapeños
2-3 cloves garlic
1 knob of ginger (about 1 ounce)
1 teaspoon natural sea salt
2 tablespoons raw sugar
1/4 cup distilled white vinegar
Snip off just the long end of the jalapeño stems and coarsely chop the whole chile into 5 or 6 pieces; coarsely chop the garlic cloves and ginger. Along with the salt and sugar, put the chiles, garlic, and ginger into the bowl of a food processor. Make sure you cover the spout so you don’t burn your eyes. Pulse the jalapeño mixture until it is a rough purée without any uneven chunks.
Pour the jalapeño purée into a clean glass jar and loosely cover with a lid. Don’t tighten the lid so that the gasses that form during fermentation can escape. Place the jar in a cool (if you have it) dark place and allow it to begin to bubble and expand. It should smell like garlic and chiles but pay attention to any sharp alcohol smells or excessive mold sprouting on the top. Allow it to ferment for 2-3 days, stirring occasionally.
Pour the fermented mash into a small sauce pan, mix with the white vinegar and bring to a boil. lower the heat and cook for 5 to 8 minutes at a simmer. Remove from the heat and allow to cool off. Pour it into the bowl of your food processor or blender and process until very smooth, 2-3 minutes. Sieve the smooth puree through a fine mesh strainer to remove bits of skin and seeds. Scrape the mash through the strainer until there is just a little dry pulp left in the sieve.
Use a funnel to pour the strained sauce into a bottle or jar; I used a squeeze bottle I got from a restaurant supply store, but a glass jar or recycled sriracha bottle would be great too. Refrigerate.