Making fermented chili hot sauce

I started growing chilies early this february using grow lights from amazon. Starting mid July the plants started giving fruit, and in early august I now have more peppers than I know what to do with.

So after some googling on preservation I decided to try and make my own fermented hot sauce. The plant that gave me the most fruit is the Aji Lemon Chili - giving a crazy amount of what seems like never ending fruit.

First step is fermentation.

Fermentation

Fermenting the chilies hopefully gives them that nice funk that we all love. So I started byt cutting off the top off the chile, splitting it in half and removing the seeds since the chili im using is strong enough with out them.

Cleanliness is key so I put the mason jar in the oven at 140c for 20 minutes after washing it thouroghly with soap and water.

Since this is my first trial run I used 100 grams of aji lemon chilies with 0,5 liter of brine.

After putting in the chilies I added some homegrown garlic and made a 3% brine consisting of 1L water and 3 tablespoons of salt - bringing it up to a boil and then letting it cool down to remove any chlorine. The salt I used is a salt without any iodine in.

After its cooled somewhat pour the brine over the chilies until covered and close the lid. Now all that is left is to wait.