Fermented Hot Pepper Sauce

I had an odd mix of peppers sitting on my counter screaming to be used before they went bad.  We like hot peppers but when they are in season it is hard to keep up with eating them.  So I decided now would be a good time to make the  fermented pepper sauce from a recipe on the Nourished Kitchen blog......but like everything else I do, I decided that I would make a tiny change and use a mixture of peppers instead of just Chile peppers.

I washed and cored the peppers and placed them in a food processor with a tsp of Grey Celtic Sea Salt (lots of minerals) and started chopping them up.

As I chopped and pureed the peppers and salt, I added 1/2 cup of whey a and incorporated it in with the food processor.  I then put the mixture into a sterilized jar to ferment and get a nice flavor for a couple of days on the counter.  I will shake this a couple of times a day and when done I will put it in a smaller jar and put it in the pantry for use later when the peppers are done growing in the garden.