Fermented Chilli Hot Sauce - Cuisine Magazine - From New Zealand to the World

Name: Fermented Chilli Hot Sauce - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 litre filtered water; 30g sea salt (not iodised); 250g chillies, I used approx. 10-12 cayenne-style chillies or 5 jalapeños (keep different colours separate here otherwise you’ll end up with a dull-coloured sauce); carrot, red capsicum, dried apricots or other fruit (or a mixture, total weight of approx. 125g); 3 cloves garlic, peeled

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Create tangy, spicy chilli and vegetable pickles in just 5-10 days! Perfect for preserving seasonal produce with a homemade brine.

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Ingredients

1 litre filtered water
30g sea salt (not iodised)
250g chillies, I used approx. 10-12 cayenne-style chillies or 5 jalapeños (keep different colours separate here otherwise you’ll end up with a dull-coloured sauce)
carrot, red capsicum, dried apricots or other fruit (or a mixture, total weight of approx. 125g)
3 cloves garlic, peeled