Ferment round 2: hot sauce

Blah blah all the same story stuff from Ferment round 2: Cucumbers, but this time with hot sauce!

Started the ferment on 2019–04–03, plan on letting it go 1–2 weeks.

The recipe-ish

I totally goof’d and bought entirely too few fresnos chillis, so my jar is looking a bit sad D:

Ingredients:

• Fresnos (a lot more than what I bought… I think i only bought like 10)
• 2 Habeneros (depending on how hot you like it — note that since I bought too few fresnos, I threw one of the habeneros into my cucumber pickle)
• 2 cloves garlic
• Gallon glass jar
• Water
• Salt

Steps:

• Throw all the ingredients (minus the salt and water into the jar
• Put the jar with ingredients on a scale, zero it out
• Add enough water to cover the peppers
• Get new jar weight (to get the weight of the water)
• Add 2–3% of the water’s weight in salt to the jar
• Top it, shake it up good.
• Store it in a room somewhere quiet, with smooth jazz playing, in order to tame some of the heat.