I’ve fermented two batches of sriracha, one in a small bourbon cask, the other in a mason jar.
The bourbon cask fermented batch flavor is fantastic. The mason jar batch is tasty too.
I’m curious how I might add some bourbon flavor to the mason jar batch.
I want to avoid heating the sriracha as I would like to retain the probiotics from the fermentation.
I don’t want to add the bourbon directly to the sriracha as the alcohol will kill much of the probiotics also.
I’m thinking to heat some bourbon in a skillet and then light on fire to burn off the alcohol, then pour the remainder into the sriracha.