Lacto-Fermented Hot Sauce

I created this recipe over a decade ago, and I’ve been making it every year since—using all the hot peppers I grow in my garden. Each year, I make 8 to 12 quarts of lacto-fermented hot sauce, which lasts us all year in the refrigerator. I usually run out just in time to make another batch! You can use any variety of hot chili peppers—cherry bomb, serrano, habanero, shishito, cayenne, poblano, or Thai chilies. Just be sure the peppers are fully ripe (red or orange) before making the sauce. If they’re not quite there, let them ripen on your counter in colanders to allow for good air flow. Once the fermentation process is complete, ladle the hot sauce into smaller jars for storage. I recommend using latch-lid jars or jars with plastic lids, as the natural acids in the hot sauce can corrode metal lids over time in the fridge.