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Fermented Hot Peppers & Sauce.
To make this recipe you will need:
any 4-cup glass jar with lid
1 tablespoon salt
good quality spring water or well water
3 cups coarsely chopped mixed hot peppers
1/4 cup coarsely chopped garlic cloves

Method:
1. Chop garlic & hot peppers
2. Fill jar with garlic & peppers
3. Add salt
4. Fill with water - leave 1-2 inches of headspace from top
5. Loosely secure lid
6. Leave at room temperature 7-10 days and then refrigerate.
Fermented hot peppers will last upwards to 9 months in your refrigerator after they have been fermented at room temperature 7-10 days.

Helpful Notes:
1. While it is okay to use plastic or metal while preparing foods, DO NOT use plastic to ferment any liquid or solid food, as even BPA-free contains harmful toxic chemicals that can leach into your food during the fermentation process. Glass is best followed by lead-free ceramic.
2. Regardless if you use plastic or metal lid, line the lid with parchment paper to prevent it from coming into contact with the salt water or food.
3. Do not use ziplock bags filled with water as a weight, as harmful toxic chemicals in the plastic can leach into your food during the fermentation process. Glass weights or clean non-toxic river rocks are best.
4. Ideal room temperatures for fermentation are between 68-74°F
5. Unless otherwise stated, when fermenting as described in this video, burping your jar is not necessary.
6. Place your jar of ferments in a clean glass bowl to catch any overflow.
7. The finished salt-water liquid of ant ferment is called Brine. Brine is a probiotic beverage that can be added to any recipe calling for water. It can also be diluted and consumed as a health tonic or used as a starter for any other future ferment.

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