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Fermented Hot Sauce

kept byDAPHNE

Hot peppers (I used Hungarian and Jalapenos). You can use as much as you want, I used 8 pounds. Clean and chop the ends off.
Garlic (as much as you’d like). I used a complete head (peeled).
Onions (I used 2), chopped fine.
Salt (More to come on this; I used a 2.5% dilution)
Water (without chlorine or other additives that will kill fermentation)
White vinegar
A vessel to ferment in and weights (I used our Gartopf crock and did not use the water seal; if you’re not sure what this means, don’t worry because I didn’t use it; if you’re still worried, click the link!).



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