I've been making ferments for a couple of years now. It's easy, healthy and damn fine eating. I thought I'd post a couple of hot-sauce type recipes, one in the style of Sriracha and the other a spin on African Peri-Peri. First, the basics. This is according to my actual experience, with some comments as to other aspects you might find on the web. Making a fermented pepper mash You'll need hot peppers of your choice. For Sriracha you want a Jalapeno style ripe pepper (red) (Fresno is good too) and for Peri-Peri of course Peri-Peri chillies. Anything will do, I've made these with Habaneros as well, so it's really up to you if you want to stick to the 'correct' pepper. I rinse the peppers, chop off the stems (though you can leave the green base for a more earthy flavor) and roughly chop into 2-3 pieces. Pack them lightly into a Bormioli Rocco Fido type jar. Your choice as to whether you fill it, but leave space at the top for a bit of energetic frothing. This is not really an issue with peppers, but Kraut has a lot of sugar and needs headroom! Then make a 2%-4% salt solution, using NON-IODATED natural salt so you don't kill the lactobacilli. Make sure the water is not chlorinated for the same reason. I tend to use a 3% salt solution. This is to create a hostile environment for nasty bacteria while allowing the lactobacilli to thrive. Fill the jar to just cover the peppers. Close, place in a dark place somewhere close to an ideal 65 degrees F, and let them go for 3 days to a year. Yep, I shit you not, a year. I find a 3 week minimum and a 3 month maximum is good for me, but I have fermented for a year before without issue. There are stories of these jars exploding and needing all sorts of airlocks and whatnot. Bollocks, the seal is weak enough to allow off-gassing and strong enough to prevent air getting in. The fermentation process has the lactobacilli eating sugars, peeing lactic acid and farting CO2. The CO2 will push the lighter air out of the jar, and the lactic acid drops the pH over time until you effectively have the equivalent of vinegar. 3 weeks is enough to get the pH low enough to provide a fridge-stable pickle. You should see bubbles after a day or so. Some sites say if you get a yeast mold, just scrape it off. I have never had such a mold, and IMO though it may be relatively harmless, if you do, something is not quite right. The CO2 and acidity should not allow growth of such yeasts. What you will see is a white, lacy effect often at the bottom nwhere the seeds collect - this is perfectly normal. This is what they look like after a couple of weeks. These are Peri-Peri: Once fermented to your taste, strain out the chillies and pulse in a blender or processor, adding the liquid back in so the resultant mash is like a salsa consistency. I find if I use the same weight of peppers as water I can just blend it all up. Store in the fridge for a year or more. Coming soon...Part II, Sriracha and Peri-Peri recipes.