Une recette de sauce piquante fermentée

À comparer avec celle-là → Harvest and Ferment Your Own Simple Hot Sauce | Make:

Ingredients

• 800 Ghost Peppers (or like, 20)

Instructions

1. Remove the stems, and if you like yourself, the seeds. The highest concentration of capsicum, what makes peppers spicy, resides in the seeds, so the hotter you want it, the more seeds you leave.
2. Add in a few cloves of garlic, a tablespoon of salt, and a thumb of ginger (a thumb is exactly what it sounds like).
3. Pack it down as tightly as possible (with a gloved hand) in a bowl, removing as many air pockets as possible. Cover with a paper towel, and let that lacto-fermentation magic happen for 3 days to 2 weeks, stirring and repacking every 24 hours.
4. The fermented pepper paste itself is delicious, but if you want a pourable sauce to ruin every conceivable dish, add in a cup of white wine vinegar, bottle it, jar it, whatever it, and put it in the fridge for your first unsuspecting victim.