Had a heap of chilis more than I could use so thought I'd make up a batch of Fermented Chilli hot sauce. I first saw this on a brewing vlog a week or so ago and it seems to be too easy to be true. Pretty much you cut the stems off your chilies slice them in half and pack them in a large glass jar. Then cover with salty water (brine) and wait for the lacto action to begin. As a reference and to share with you other brewers what I've done. Brine = 1150ml water 52g salt mix until dissolved. Amount of chillies this batch = 390~gram. Submerged under water with ziplock bag filled with water. Apparently you gotta keep them chillies from floating on top of the surface so gotta weigh them down somehow. Any of youse make fermented chilli sauce or other fermented good? Now to wait for fermentation to begin.