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Double fermented sriracha

An incredibly rich sriracha that requires some patience but is truly worth the wait. By combining shio koji and lacto-fermentation, you achieve both a profound umami depth and floral acidity.

Creation by Wietze van Esch.

Recipe makes 2300 grams.

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Allergens and dietary requirements

  • Gluten
  • Vegan

Ingredients

200
g
jalapeño pepper, red
40
g
garlic
40
g
ginger
400
g
koji made from pearl barley
500
g
water
1
kg
aji amarillo
20
g
salt
3
g
xanthan gum
200
ml
koji-oil
as needed
salt

Scale recipe

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