Fermentation is one of those ancient culinary techniques making a comeback on our plates. From sauerkraut to lacto-fermented vegetables, and drinks like kombucha, fermentation is popular for its numerous benefits and rich flavors. In this article, we will focus on two particularly popular fermented spicy sauces: sriracha and sambal, which you can easily make at home. Prepare your jars, peppers, and salt, and let’s start a homemade workshop that will help spice up your vegetarian cooking.

What is fermentation?

Fermentation is a biochemical process where microorganisms (bacteria, yeasts, or fungi) transform certain components of our food. In the case of pepper-based fermented sauces, it is mainly the lactic bacteria naturally present on the skin of vegetables that dominate to achieve lactic fermentation. They develop in the absence of oxygen and convert sugars into lactic acid, thus lowering the pH of the food and helping with preservation.

Why ferment?

• Unique taste: Fermented products stand out for their deep, often tangy flavor rich in umami.
• Extended preservation: Natural acidification creates an environment unfavorable to the development of pathogenic microorganisms, prolonging shelf life.
• Health benefits: Fermented foods are known for their probiotic content, contributing to a healthy gut flora.

The benefits of making your own fermented sauces

Making your own fermented sauces has several advantages:

1. Control over ingredients: You know exactly what goes into your sauce. No additives or chemical preservatives.
2. Cost-effective: Industrial hot sauces can be expensive. Making your sauces at home can reduce your grocery budget, especially if you can source local or homegrown peppers.
3. Creativity: You can adjust the recipe to your taste, more or less sweet, more or less spicy, with different aromatics.
4. Environmental respect: By reducing packaging and using reusable glass jars, you limit your waste.

Sriracha: a cult sauce

Originally from Thailand, sriracha is now popular worldwide. It is characterized by its bright red color and relatively liquid texture, with a slightly sweet taste and vinegar-like acidity. In its fermented version, sriracha develops additional flavor complexity, delighting the taste buds of those who love intense sensations.

Basic ingredients for homemade sriracha

Here are the typical ingredients for a jar of about 500 ml of fermented sriracha:

• 500 g of fresh red peppers (hot peppers or Espelette peppers depending on the desired spiciness)
• 3 to 4 cloves of garlic
• 1 tablespoon of unrefined salt (preferably sea salt)
• 1 tablespoon of sugar (optional, according to your taste)
• Non-chlorinated water, if needed (sometimes the liquid in the peppers is enough)

The choice of pepper is crucial. You can opt for Thai peppers, ripe jalapeños (red), or even mix different varieties to find your balance in terms of spiciness.

Necessary equipment

• Sharp knife
• Kitchen gloves (to avoid pepper burns on the skin)
• A sterilized glass jar with a lid or airtight seal
• A blender or immersion blender
• A cloth or breathable fabric (if you let the fermentation happen in an open jar)

Sriracha preparation steps

1. Prepare the peppers
   Remove the stems and seeds from the peppers (according to your heat tolerance). Cut them into pieces and place them in a large bowl. If you like very spicy sauces, feel free to keep some of the seeds.

2. Blend the garlic and salt
   Peel the garlic cloves and add them to the peppers. Add the salt. Blend everything using a blender or immersion blender until you get a homogeneous puree. If necessary, add a bit of non-chlorinated water to facilitate blending.

3. Add the sugar (optional)
   Sugar feeds the lactic bacteria and adds a slight sweetness typical of industrial sriracha. Depending on your preferences, you can adjust the amount of sugar or omit it entirely.

4. Jar it
   Transfer the mixture to the glass jar, leaving about 2 to 3 cm of space at the top. Close the jar (airtight or covered with a cloth) and place it in a spot away from direct light, at room temperature (between 18 and 24°C).

5. Let it ferment
   Let it ferment for several days, checking daily. After 2 to 3 days, you should see small bubbles and a slight change in smell (tangy). The fermentation duration can range from 5 to 10 days depending on the temperature and desired flavor intensity. Taste regularly to determine the level of fermentation you like.

6. Finish the sauce
   When the sauce has reached the desired flavor, you can strain it through a sieve to remove any thick particles, depending on the desired texture. Then, store it in the refrigerator. Fermented sriracha can be kept for several months in the fridge, thanks to the natural acidity acting as a preservative.

Sambal: between spicy condiment and aromatic sauce

Sambal is another classic from Southeast Asia, particularly Indonesia and Malaysia. Traditionally, it may contain dried shrimp, shrimp paste, or fermented fish, making the recipe non-vegetarian. In this recipe, we offer only plant-based ingredients, for a 100% vegetarian, even vegan sambal.

Varieties of sambal

There are many varieties of sambal. The most well-known are:

• Sambal Oelek: A basic sambal mainly composed of crushed fresh peppers, garlic, salt, and vinegar or lime juice.
• Sambal Terasi (non-vegetarian in its traditional version): Contains shrimp paste (terasi).
• Sambal Bajak: Often prepared with warm spices, lemongrass, and kaffir lime leaves.

We will make a fermented sambal inspired by sambal oelek, while keeping the simplicity of plant-based ingredients.

Basic ingredients for homemade fermented sambal

• 300 g of red peppers (a variety to your taste: bird’s eye chili, cayenne pepper, etc.)
• 2 to 3 cloves of garlic
• 1 piece of fresh ginger (about 2 cm)
• Juice of 1/2 lime (optional, as acid can slightly inhibit fermentation)
• 1 tablespoon of unrefined salt
• 1 tablespoon of sugar or agave syrup (optional, according to your preferences)
• Non-chlorinated water if necessary

Necessary equipment

• A mortar and pestle (for purists) or a blender
• A clean and sterilized glass jar
• A cloth or permeable lid (the goal is to let gases escape during fermentation)

Fermented sambal preparation steps

1. Clean and cut the peppers
   Cut off the stems of the peppers and, if you want a milder sambal, remove some of the seeds. Roughly chop. You can use gloves to avoid burns.

2. Blend or pound
   Place the peppers, peeled garlic, and peeled ginger in a blender bowl, or pound them directly in a mortar with the salt. Adjust the amount of ginger to your taste.

3. Add sugar or syrup
   Sugar can help start fermentation while softening the final aroma. But it is not essential.

4. Jar it and let it ferment
   Place the obtained puree in a glass jar, leaving at least 2 cm of space under the lid. Cover with a cloth or a system that allows air circulation. Keep in a cool place away from direct light. Let it ferment for about 5 to 7 days, or until bubbles appear and the smell becomes more tangy.

5. Taste and adjust
   At any time, you can open the jar and taste. Close immediately to avoid too much air exposure. Once the desired level of fermentation is reached, place the jar in the refrigerator to slow down the process. The sambal should keep for several weeks.

Tips and tricks for perfect results

Avoid contamination and mold

• Always use clean glass jars, preferably sterilized in boiling water.
• Thorough hand washing and wearing gloves to handle peppers.
• If a white film appears on the surface, it is often a harmless yeast film. Remove it gently. However, if you see colored mold spots (green, black, blue), discard the contents.

Adjust the spiciness

• Keep more or fewer seeds depending on your heat tolerance.
• Choose milder varieties (sweet pepper, ripe red jalapeño) for a less spicy sauce.

Texture and thickness

• For sriracha, you can strain the fermented mixture to remove pepper skins and seeds if you want a smoother sauce.
• For sambal, the rustic texture is often appreciated. It’s up to you if you want a finer result.

Preservation

• Once fermentation is complete, place your fermented sauces in the refrigerator. The cold slows down fermentation, allowing the flavor and quality to be maintained longer.
• Well-prepared fermented sauces can be kept for several months in the fridge.

Using sriracha and sambal in your vegetarian recipes

Now that you have delicious fermented sauces, here are some inspirations to spice up your vegetarian dishes:

1. Grilled vegetable bowls
   Mix a bit of sriracha with a tahini-lemon sauce. Drizzle over a bowl of grilled vegetables (eggplants, zucchinis, sweet potatoes), whole grain rice, and chickpeas. The sriracha sauce will bring the acidity and spiciness that will enhance the whole dish.

2. Homemade ramen soup
   In a simple broth based on miso or vegetable broth, add ramen noodles, tofu, nori seaweed, and vegetables like bok choy or shiitake mushrooms. Sprinkle with scallions and add a spoonful of sambal for an intense spicy kick.

3. Marinade for tofu or tempeh
   Mix sriracha, soy sauce, a bit of sesame oil, garlic, and ginger. Brush your tofu cut into slices or cubes, then let marinate for half an hour. Then, grill or bake for a crispy and flavorful result.

4. Vegetarian sandwiches and burgers
   Replace classic mayonnaise with a mix of sambal and a bit of plant-based yogurt or cream. Fill your burger with chickpea or lentil patties, fresh vegetables, and salad for an ultra-gourmet result.

5. Dip sauce for appetizers
   Mix a spoonful of sriracha with plant-based Greek yogurt (soy, coconut, or other), a dash of lemon juice, and fresh herbs. Serve with raw vegetables or crackers to impress your guests.

6. Vegetable stir-fry
   Incorporate a spoonful of sambal into a stir-fry of assorted vegetables. Carrots, broccoli, mushrooms, peppers, and onions, sautéed in a dash of oil. Add a bit of soy sauce and some cashew nuts. Serve with whole grain rice or rice noodles.

Health benefits of fermented sauces

Even though you shouldn’t overuse spicy sauces due to their salt (and possibly sugar) content, they still offer some virtues:

• Probiotics: Lactic fermentation generates beneficial bacteria (lactobacilli) that can contribute to gut health.
• Antioxidants: Peppers are rich in vitamins C and E, as well as carotenoids.
• Stimulating effect: Capsaicin, a molecule present in peppers, is known for its stimulating properties on blood circulation and its role as a metabolism booster.

Frequently Asked Questions (FAQ)

1. Can iodized salt be used?

Iodized or refined salt is less suitable for fermentation as it may contain additives (anti-caking agents). It is recommended to use unrefined sea salt or Himalayan salt. That said, if it’s the only option available, you can try it, but be attentive to the fermentation process.

2. What is the ideal fermentation duration?

There is no single answer. Some prefer very quick fermentation (4 to 5 days) to keep a fresher, less acidic taste. Others let it ferment longer (up to 2 weeks) to further develop aromatic complexity. The best is to taste regularly to adapt to your palate.

3. My sauce is too spicy. What can I do?

You can mix it with another non-spicy preparation. For example, slowly add blended sweet red pepper and a bit of water to dilute it. You can also moderate the intensity by using plant-based yogurt or cream before serving.

4. How to avoid bad odor or mold?

Make sure to work cleanly: washed hands, sterilized jars. Ensure the vegetables are fresh and the jar is well-sealed. A slight white film may appear, it is not necessarily mold. Strong or suspicious odors usually indicate a problem, so it’s better not to consume the preparation.

5. Can sriracha or sambal be frozen?

Freezing is not impossible, but it will alter the texture and lose some of the benefits of lactic bacteria (as they are sensitive to extreme cold). Normally, the refrigerator is sufficient to keep your sauces for several months.

Conclusion

Making your own batch of fermented sauces like sriracha or sambal is an enriching experience for any vegetarian cooking enthusiast looking for new spicy flavors. With few ingredients and easily accessible equipment, you’ll get original, healthy, and economical condiments. Spiciness will no longer be a mystery to you: you can adjust the heat level according to your preferences, while enjoying the benefits of homemade fermentation.

In addition to enhancing your daily dishes, these sauces can be real gems during meals with friends or family, pleasantly surprising your guests and showcasing your eco-friendly culinary approach. So, grab your peppers: dive into fermentation and discover the unique pleasure of tasting your own homemade sauces.

Bon appétit and happy fermenting!