Candied Fang Strawberry Sriracha
Sriracha's magic is the balance of heat, garlic, sugar, and vinegar. This version replaces red jalapeños with Candied Fang strawberries — the fermentation creates a sauce that's equal parts fruit preserve and hot sauce.
Prep
15 min
Cook
5 days
Total
5 days
Servings
20
Peak SHU
25K
Featured Organisms
Ingredients
- 500g Candied Fang strawberries (SS-STR-03), hulled
- 6 cloves garlic
- 3 tbsp brown sugar
- 1 tbsp sea salt
- ½ cup distilled white vinegar
Instructions
- 1
Blend strawberries and garlic into a rough paste.
- 2
Add sugar and salt. Transfer to a jar, cover loosely, and ferment 5 days at room temperature.
- 3
After fermentation, add vinegar and blend until completely smooth.
- 4
Simmer in a saucepan for 5 minutes to thicken slightly.
- 5
Cool and bottle. Refrigerate.
Tips
- Drizzle on eggs, ramen, pizza, or fried rice.
- Devil's Dessert strawberry (100K SHU) for a seriously hot sriracha.
The brown sugar feeds lactobacillus during fermentation, producing lactic acid that drops the pH. Strawberries are already acidic (pH ~3.5), so fermentation reaches safe levels quickly. The garlic's allicin converts to milder, sweeter ajoene compounds during fermentation.