"Sriracha" experiment to use up some of the remaining chili peppers. I found tons of completely different recipes online and decided on this one: 700 g Peppapeach Stripey, 6 Five Color Chili peppers and brine made with 14 g of salt (2%) are fermented for 10 days at room temperature and then for about 3 weeks at a cooler temperature, after which they are strained, pureed, and seasoned with a little sugar and salt. If you like, you can pass the paste through a sieve. The fermentation is very active, as you can see from the liquid that’s seeped out. If that’s any indication of the heat level, it’s going to be intense 😉🌶️🌶️ #chiliuses #Sriracha