900 Gram Can substitute cayenne Chillies, Fresno 4 Clove Garlic 2 1/2 Cup Water, Filtered 2 Tablespoon Salt, Sea 1/2 Cup Vinegar, Rice 1/4 Cup Reserved from ferment stage Brine 2 Tablespoon Sugar, White
Ferment Stage: 1. In a clean jar, combine the chillies and garlic 2. In a separate container, make a brine of the water and salt 3. Place a fermentation weight on top of the chillies and garlic and pour in the brine, leaving about 2 cm of headspace. Store in cool dark place out of direct sunlight for 14 days. Burp daily if required. Sauce Stage: 4. Once the fermentation stage has completed, strain the ferment, reserving 1/4 cup of the brine 5. In a blender, combine the ferment, vinegar, reserved brine and sugar. Blend until smooth 6. Keep refrigerated for up to 1 year