Fermented sriracha sauce

Chili peppers (400 g) can be deseeded and chopped as desired. Fill a clean jar with peppers to about two-thirds of its height.

Pour water (500 g) over the peppers, then drain the water into a bowl and dissolve salt (50 g) in it. Return the brine to the jar: the peppers should be completely covered with liquid.

Tightly close the jar and leave it at room temperature away from direct sunlight for about 1 month. During the first week, open the jar daily and press down any floating peppers with a clean spoon to keep them submerged in the brine.

On keto, it’s better to consume or drink such fermented products in small portions. If the recipe includes sugar for fermentation, most of it is consumed by the bacteria and yeast, and readiness should be checked by taste: the drink or preparation should not remain noticeably sweet.

After a month, drain the brine into a separate clean jar. Transfer the fermented peppers to a blender bowl, add garlic (15 g) and allulose (5 g). Blend until you have a smooth sauce.

If the sauce is too thick, add a little brine from the peppers. Transfer the sriracha to small clean jars and store in the refrigerator.