Thai · sauce

Fermented Sriracha (Thai Chilli-Garlic Sauce)

Fermented Sriracha (Thai Chilli-Garlic Sauce) — from W2 KITCHEN's cooking video Watch how it’s made · 6:15

Video by W2 KITCHEN on YouTube · Open on YouTube

35 min · plus 3–7 days fermentingMakes 40 × 1 tbsp (15 g)8 kcal a portion
  • Low carb (1.4 g net carbs) but not keto: 6% of the energy is from fat, and keto meals get about 60% or more
  • Vegan
  • Gluten-free ingredients
  • Nut-free

Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.

Made from fresh chillies and garlic, with a lot less salt and sugar than most bottled chilli sauces: about 7 kcal, 1.3 g sugars and 145 mg sodium a tablespoon. Fermenting, not extra sugar, gives the tang.

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Ingredients 5

Method

Tap a time to watch that step in the video.

  1. Stem the chillies (seed some or all of them for a milder sauce) and slice them with the garlic. 0:47
  2. Pound or pulse the chillies and garlic to a coarse paste with the 15 g salt and 30 g sugar, adding no water — the salt draws out the juice. 1:19
  3. Pack the paste into a clean 1-litre glass jar, pressing out air pockets and levelling the top, and set a weight on it. Cover with a fermentation lid or a cloth tied on with a band so gas can escape. 2:24
  4. Ferment at a cool 18–22°C for 3–7 days, checking daily for bubbles, stirring every 2–3 days and tasting until it is tangy and mellow. Discard the batch if mould appears. 4:04
  5. Stir in the rice vinegar and blend until smooth; sieve it if you want a silky sauce. 4:20
  6. Heat gently in a saucepan, stirring, until it bubbles (or simmer 5–10 minutes) to stop the fermentation. Adjust with vinegar or sugar, cool, bottle and keep in the fridge for up to 3 months. 5:09

Tip. Makes about 600 g, roughly 40 tablespoons (our estimate). Use more bird's eye chillies or leave the seeds in for a hotter sauce. Heating stops the fermentation so the bottles won't build up gas.

The method is a summary in our words — the video shows every step.

One portion, 1 tbsp (15 g), gives you 1 of 40

Energy8 kcal30 kJ
Protein0.1 g0% of a day
Fibre0.4 g1% of a day
Carbohydrate1.7 g1.4 g net · 1.3 g sugars1% of a day
Fat0.1 g0 g saturated0% of a day
Sodium150 mg6% of a day

Where the energy comes from one serve

  • Net carbs 81%
  • Protein 6%
  • Fat 13%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

Vitamin C Source17%

15 mg a serve, mostly from red chillies (99%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Show the other 14
Vitamin E3%

0.4 mg a serve, mostly from red chillies (100%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin B63%

0.1 mg a serve, mostly from red chillies (89%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin K2%

2.3 µg a serve, mostly from red chillies (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Potassium1%

30 mg a serve, mostly from red chillies (91%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Vitamin A1%

6.8 µg a serve, mostly from red chillies (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Folate1%

3.4 µg a serve, mostly from red chillies (100%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Omega-31%

0 g a serve, mostly from red chillies (99%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Calcium0%

2.6 mg a serve, mostly from red chillies (57%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Iron0%

0.1 mg a serve, mostly from red chillies (74%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium0%

2.1 mg a serve, mostly from red chillies (90%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Zinc0%

0 mg a serve, mostly from red chillies (65%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin D0%

0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Vitamin B120%

0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium0%

0.1 µg a serve, mostly from garlic (60%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by W2 KITCHEN; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.