And I'm sorry it took me so long to post this.
I know this may not belong in the Grilling & BBQ forum so feel free to move it where it belongs.
First let me say that I'm no expert when it comes to fermenting. I started 5 or 6 years ago and have had successes and failures.
This is where I first found information that was plain and simple enough that even I could understand it.
https://www.fermentedfoodlab.com/A few pics.
Hatch peppers
Jalapenos
About 3# total
Chopped and swimming in the brine.
On the third day the brine is cloudy and bubbles are rising in the jars.
This is good. It means the Lactic Acid is forming and the fermentation is under way.
On the eighth day I separated the peppers from the brine.
And pulverized them in batches in my Ninja blender. Adding only as much of the brine to get a good puree.
Used my old sieve to separate the pulp and seeds from the good stuff.
Bowl of sauce.
And the finished product.
Now the thing to remember is that this sauce will continue to ferment. Storing in the fridge (or a cellar 50 degrees or below) will slow the process. But the flavor will continue to get better with time. Stores for about a year. But mine never lasts that long.
Thanks for checking it out.