{}

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.

component image
component image

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
Recipe for:2300 g

Scale recipe

component image