Fermented Hot Sauce
The hot sauce we make to sell at The Ferm. is made purely from our by-products - the liquid leftover from the kimchi with the spent fruit and ginger from our water kefir barrels - blended together, cooked and thickened with agar, and let sit.
This one is more like a Sriracha or a Tabasco - thin and to be shaken gently to splatter and decorate rather than smear or luxuriate.
I have written a recipe in my book Ferment for Good, but here is the one we made with Sandor at Palisa Andersons - our first workshop of the tour.
You can hold the chillis under the brine anyway you'd like - an apple works well I think but stones or weights would be good too.