Ghost pepper (or Naga Jolokia) hot sauce - Ferment Lab: Fermenthings Open Source Wiki
I have to admit that I have been looking forward to giving these damn hot Ghost peppers a good blitz and discover what the results of 3 months of fermenting the
Ingredients
- a handful of Ghost peppers, stems removed and cut open lengthwise
- 1/2 small onion, thinly sliced
- 1 clove of garlic, thinly sliced
- 250 ml of filtered water, 7,5 ml of dissolved Korean sea salt
- 1 tsp of sugar
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