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Homemade Fermented Sriracha

Homemade Fermented Sriracha

  • Author: Brianna
  • Total Time: 7 days, 20 minutes
  • Yield: About 2 cups 1x


Experience the authentic flavor of homemade fermented Sriracha sauce. This easy-to-follow recipe uses fresh ingredients, bringing a healthy, spicy kick to your favorite dishes.


  • 1 pound red Thai chili peppers or red jalapeños
  • 2 cloves garlic
  • 3 tablespoons coarse sea salt
  • 2 tablespoons sweetener (sugar, honey, etc.)
  • 1/2 cup white vinegar


  1. Prepare the peppers and garlic, then mix with salt in a bowl.
  2. Cover and let the mixture sit at room temperature for fermentation, about 5-7 days, stirring twice daily.
  3. After fermentation, strain the liquid, reserving some.
  4. Blend the fermented mixture with vinegar and sweetener until smooth.
  5. Adjust seasoning, then transfer to a jar and refrigerate.


For a milder sauce, remove seeds from peppers.

The sauce’s flavor continues to develop in the refrigerator.

Always use clean utensils to prevent contamination.

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (fermentation time up to 7 days)
  • Category: Sauce
  • Method: Fermentation
  • Cuisine: Thai/Vietnamese


  • Serving Size: 1 tablespoon
  • Calories: 15
  • Sugar: 2g
  • Sodium: 430mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0.5g
  • Protein: 0.4g
  • Cholesterol: 0mg

Keywords: homemade Sriracha, fermented hot sauce, spicy condiment