This sounds awesome...fermentation versus just a vinegar brine. It's on my ta-do list.I should probably post...
I found, not too long ago, a small family-owned farm in Ontario that grow their own peppers and make hot sauce. I bought some, great stuff, love it. I will buy again for sure!
Then, I had a recommendation on youtube to watch a how-to video on how to make hot sauce. I watch pretty much anything that I could find. I decided to make my own after a few weeks. I got some peppers from the grocery store, made a mix, started a fermentation for a week and tried it.
I was hooked.
First batch was a mix of all the peppers I could find (Habanero, Bird's eye and jalapeno). I added onions and garlic and 2% salt with distilled water. When I bottled, I used a bit of apple cider vinegar. Everything when in the vitamix for a few minutes.
Second batch was a bit different as I wanted a red sauce. I used 2-3 red habaneros and Bird's eye chillies. Around 100 grams of them (with onion and garlic, still 2% salt and distilled water). This one, I also put some oregano, cinnamon and cumin. Out of those 3, I can only taste the cumin. But I love the sauce, great on tacos.
Third batch, I added around 1/4 of diced pinapple with my habanero/bird's eye. You can taste the pineapple in there.
Yesterday, I started the next batch. I plan to ferment that one for 2 weeks instead of 1. That one has bird's eye, red bell pepper, red onion, tomatoes and garlic, it better be red! I also put a few coriander leaves.
I got a few plants from a local store for the summer (tomatoes, cucumbers, kale, basil, dill, etc). I also bought a cayenne plant and something called super chili. I'm waiting to harvest them...