Sriracha Sauce Mash Fermentation

I love Sriracha Sauce and have not made some in a while. I go over how I make my fermentation mash. I could not find any red Jalapenos but I could find Fresno peppers. These peppers are very similar in heat lever but do have slightly different flavor profiles. This sauce is great and I believe this is a universal condiment that could be used on almost anything. If you want less heat then you can leave out the seeds during the process.
Red Jalapeno SHU 2,500 - 10,000
Fresno SHU 2,500 - 10,000
Recipe
1.5 pounds Red Jalapenos(I used Fresno peppers in the video)
6 Garlic Cloves
1/4 Cup packed brown sugar(either dark or light)
1 Tbsp. Kosher salt
1/2 Vinegar(I used Rice Vinegar in the video)
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[@anhtiennguyen]

you made me drool lol, great video

[@13Peppers]

Thanks you. I'm about out so time to make some more!

[@DanielSchifferle-fv3gn]

Excellent video, thanks a lot for it!

[@13Peppers]

Thank you for enjoying it.

[@MrBrianj60]

Great work. Thank you. Fun to watch.

[@13Peppers]

Thank you.

[@cassiagum]

You should do the pH test with litmus paper. Its inexpensive and no more guessing.

[@13Peppers]

Thank you for the advice. I have been receiving a lot of questions about the pH on my videos. I just decided and ordered a pH tester after reading this. LOL

[@user-jv5td3np3c]

I tried litmus paper in the past but didn’t trust the results because the color of the sauce changes the color

[@Sam-lj9vj]

Any particular reason you use sugar in the fermentation phase? I've seen many recipes and so far none use anything else but peppers and salt during the actual fermentation.

[@13Peppers]

Good question. Since I was going a quick fermentation I used the sugar to jump start the feeding. Unfortunatly I do not recall where I got that from but it has worked out for me.

[@hamadilawson7634]

Is there something you could add to aid the fermentation such as yeast?

[@clovenbeast5183]

The sugar is for the recipe really. You don't need it but if you want Sriracha you're going to use it. I just recently picked up a Sriracha pepper plant I would assume it's just jalapeno selectively bread to produce red quicker. Yeast is already present on the outside of the pepper. Not necessary to add although it would change the flavor because it's use specific

[@PalmettoParatrooper]

So why do you use salt water in the air lock?

[@13Peppers]

That is something I was taught when I was learning to ferment. It may not be necessary, but I was told it keeps the bubbler from having growth if there was anything in the water. So I have done it ever since. Lol, there is a few thing I have been shown by my Grandparents when they were canning their garden harvest that I have questioned. But, I must say I have never know their stock to have any issues.