Step 1

Place the hot peppers and garlic cloves in a glass jar. A pint sized mason jar or similar works.

Step 2

Make the brine by heating up 1 cup of water and adding the salt.

Step 3

Stir the salt until dissolved and let the brine cool to room temperature.

Step 4

Once the brine has cooled pour it into the jar with the hot peppers and garlic.

Step 5

Cover loosely with a lid and set on the counter in a cool place away from direct sunlight for 2-3 days.

Step 6

Stir the brine each day or every two days to prevent mold from forming on the top.

Step 7

The brine should become cloudy in 2-3 days depending on the temperature of the room.

Step 8

Once it's cloudy and smells slightly sour, place it in a blender and blend until smooth.

Step 9

Transfer it to a glass jar and store it in the refrigerator. It's ready to use.

Step 10

Lacto-Fermented hot sauce will store for several months.

Step 11

Place the hot peppers and garlic cloves in a glass jar. A pint sized mason jar or similar works.

Step 12

Make the brine by heating up 1 cup of water and adding the salt.

Step 13

Stir the salt until dissolved and let the brine cool to room temperature.

Step 14

Once the brine has cooled pour it into the jar with the hot peppers and garlic.

Step 15

Cover loosely with a lid and set on the counter in a cool place away from direct sunlight for 2-3 days.

Step 16

Stir the brine each day or every two days to prevent mold from forming on the top.

Step 17

The brine should become cloudy in 2-3 days depending on the temperature of the room.

Step 18

Once it's cloudy and smells slightly sour, place it in a blender and blend until smooth.

Step 19

Transfer it to a glass jar and store it in the refrigerator. It's ready to use.

Step 20

Lacto-Fermented hot sauce will store for several months.