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I ferment my peppers for 4-6 weeks in a salt water brine. Depending on how many peppers I have depends on how many cloves of garlic I add to each batch. But usually I add 2 large cloves of garlic for a quart jar of peppers. After fermentation is complete, strain brine from peppers and blend peppers as fine as you can. Weigh your pepper mash and add that exact same weight of vinegar and blend again. Bottle and enjoy.