Prior to taking down our garden for the fall / winter, I picked the last of our jalapeno and habanero peppers along with the remainder of a couple of other not so hot varieties.
I've got 2.5 gallons of these mainly hot peppers (with a couple cloves of fresh garlic added to each jar) fermenting on my kitchen counter and in a week or two, we'll be blending these up and turning them into fermented hot sauce (shelf stable).
My "go to" salt water brine for the purposes of fermenting just about anything is 3 tablespoons of Redmonds sea salt (you don't want an iodized or overly processed salt as it could ruin your ferment) to 1 quart of water.
We really don't use a tremendous amount of hot sauce; so, depending on how it turns out, we may be gifting some...
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