Comments on: Homemade Sriracha Recipe (Optional Lacto-fermentation)

By: Jamie Larrison

Jamie Larrison — Wed, 01 Oct 2025 06:55:49 +0000

In reply to Julie. This is not a canning recipe, but fermenting it will make it last a little longer.

By: Julie

Julie — Thu, 01 May 2025 11:43:33 +0000

My husband and adult kids all love sriracha. I’m excited to give this a try! Do you think this could be made in larger batch and canned? Getting ahead of myself, but this sounds so good and I may not be able to keep up with my family’s demand for it ?

By: Katie Wells

Katie Wells — Sat, 18 Jul 2020 14:22:27 +0000

In reply to Jenna. The whey (liquid, not whey protein powder) is for the fermentation. It would change the taste, but you also wouldn't need to ferment it (or want to ) without the whey

By: Jenna

Jenna — Wed, 27 May 2020 21:43:40 +0000

If I omit they whey, would it alter the taste?

By: galen

galen — Fri, 23 Aug 2019 00:00:19 +0000

In reply to Laura. And I would like to skip the fish sauce just because fish sauce is possibly the most disgusting thing that I have tasted in my life.

By: Rachel

Rachel — Thu, 25 Jul 2019 16:37:50 +0000

I would love to try this recipe. How long is the shelf life without the whey?

By: Fern

Fern — Fri, 22 Mar 2019 02:03:26 +0000

Great recipe but NEVER use honey when fermenting. Honey hinders the growth or can stop it all together because it’s naturally anti-bacterial and is one of the only foods on earth that never spoils. They’ve actually found it in ancient tombs that is still perfectly edible. You may get it ferment with a little honey but raw sugar will work better — a little trick I learned when I used to ferment my own Kombucha.

By: Wellness Mama

Wellness Mama — Tue, 30 Jan 2018 01:37:54 +0000

In reply to Soni. You can leave it out.

By: Soni

Soni — Tue, 23 Jan 2018 13:01:20 +0000

I love your recipes, thank you for all of them! Would love to try to make the sriracha sauce since my college kids love it. We are vegetarian no meat, fish or eggs, or gelatin. Can this sauce be made without fish sauce? What can I replace it with?

By: Soni

Soni — Thu, 11 Jan 2018 19:41:30 +0000

Would love to try this because my kids (who are not kids anymore) absolutely love sriracha sauce. Can I substitute the fish sauce with something else? We can’t eat fish.

By: Juliea

Juliea — Thu, 05 Oct 2017 20:45:17 +0000

Honey and garlic are both antibacterial and I have not ever had any problems fermenting with garlic (think kimchi and dill pickles) And mead is fermented too. This recipe is cooked. I’m going for it.

By: Bonnie

Bonnie — Fri, 19 May 2017 23:18:18 +0000

If whey doesn’t extend the shelf life sufficiently, the apple cider vinegar should. That’s very potent (and healthy) stuff!
Thank you for this and many other great recipes. I can’t wait to try this one, and I bet it’ll be a winner!

By: Rex

Rex — Thu, 06 Oct 2016 22:02:36 +0000

In reply to Heather. Indeed. My thoughts exactly. Everyone knows raw honey is antibacterial, right?

By: Rex

Rex — Thu, 06 Oct 2016 22:01:40 +0000

Not to recipe maker…raw honey will kill any the fermenting yeasty beasties. Antibacterial, and all that.
Skip the honey.

By: Wellness Mama

Wellness Mama — Fri, 08 Jul 2016 00:31:53 +0000

In reply to Laura. Equal parts broth and coconut aminos can make a decent sub and I've also heard of using shirataki mushroom powder

By: Heather

Heather — Sun, 03 Jul 2016 17:27:31 +0000

I’m excited to try this recipe! I love “Rooster Sauce.” However, I’m wondering about the use of honey, while trying to ferment. Wouldn’t that be counterproductive?

By: Melanie

Melanie — Sun, 03 Jul 2016 16:10:10 +0000

In reply to Kristin. I'd like to know also!

By: Kristin

Kristin — Sun, 03 Jul 2016 13:41:20 +0000

In reply to Charmaine. I too wonder if you could use (unpasteurized) sauerkraut juice instead of the whey for those who react to milk proteins. Has anybody tried?

By: Laura

Laura — Thu, 30 Jun 2016 09:03:10 +0000

Any substitutions for the fish sauce? Allergy prevents it’s use and I know it’s an important element.

By: Charmaine

Charmaine — Mon, 27 Jun 2016 21:38:07 +0000

Is it possible to ferment without the whey? Thanks in advance!