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Two half-gallon ferments I put up last July - brine in the bowl in back. Mixed peppers based on what was ripening at the time: Mostly Serrano, with some Jalapeño (green and red) and a handful of Cayenne. Some chopped garlic and shallot in there too. Ground it all up yesterday, put about a pint in a jar for relish, then added a half cup of vinegar to the rest, cooked it down, strained it and put up 12 bottles of sauce(pic8.co). Medium heat - great flavor. All-purpose stuff!

Two half-gallon ferments I put up last July - brine in the bowl in back. Mixed peppers based on what was ripening at the time: Mostly Serrano, with some Jalapeño (green and red) and a handful of Cayenne. Some chopped garlic and shallot in there too. Ground it all up yesterday, put about a pint in a jar for relish, then added a half cup of vinegar to the rest, cooked it down, strained it and put up 12 bottles of [sauce](https://pic8.co/sh/z438vv.jpg). Medium heat - great flavor. All-purpose stuff!
[–] • 1 pt 4d

I usually lacto-ferment hot peppers for 1-2 weeks and eat them uncooked for the probiotics. Haven't made hot sauce yet, but now I know I have to ferment for months. I'd put the brine back in the peppers after cooking to keep it probiotic. Had an idea for jalapeno + poblano + kiwi fruit hot sauce where I roast half of the peppers before fermentation.

[–] • 0 pt 3d

Kept some "raw", but generally cook it for shelf stability if putting up a good sized batch. I've got kraut and kimchi in the basement frig, and Mrs. Duck ferments onions, carrots and a tasty curried cauliflower - and our daughter in/out-law brought us a couple pints of homebrew kombucha last night. Pretty sure we're chock full of probiotics!

[–] • 1 pt 4d

Looks good. Hot but good

[–] • 0 pt 4d (edited 3d)

Not too bad on the heat - the fermenting knocks the heat down a bit. Plus the seeds have been strained out, so that helps. Mrs. Duck and our youngest will readily use this.