Ingredients:
- About 200g hot peppers, I have 2 hot long peppers and some 5-6 red habaneros.
- 60ml fermented brine
- 120ml white distilled vinegar
- 90ml water
- 1/2 tsp salt
- 1/8 tsp xanthan gum
Instructions:
- Create a brine of 1qt water and 3Tbsp salt. Boil until salt is dissolved, mix from the time to time. Bring to boil then stop. Leave it to reach room temp.
- Chop the peppers, you can remove the seeds now or leave them while fermenting making it the brine hotter. You can remove the seeds after the fermenting is done or even use them. I chose the former.
- Ferment for 48hrs, do not over ferment (smells kinda rancid). The ferment will need to have some cloud though. I’ve left mine after 48hrs in another carrots/cabbage brine for another 24hrs but it might took all the heat, I don’t know. That’s why it’s red – from the cabbage brine
- Drain but keep 60ml fermented brine. Remove seeds or not, blend this with 60ml brine, 120ml vinegar and 90ml water, add 1/2tsp salt. At the end add 1/8tsp xantham gum and blend for another 10-15 seconds.
- You can filter through cheese cloth, but it didn’t work for me – too much watery.
- Put in sterilized bottles. If you don’t filter, you’ll probably have about 4 x 4oz (120ml) bottles. I did filter after the 1st unfiltered bottle.
