Place the water and the salt in a large container. Mix well to dissolve the salt. Add the whole chillies and stir well. Cover with plastic wrap and a lid and set aside for 10 days. Each morning, open the container and give it a good stir. 

After 10 days, drain the chillies and remove the stems. Blitz in a food processor with the garlic, vinegar and sugar. Add more sugar and salt to taste if needed.

Transfer to sterilised jars and store in the fridge. Sriracha will keep for up to 12 months.

Serving suggestion: Drizzled over our spanner crab omelette.