Hot pepper fermented sauce (dry peppers)

8 oz bag of dried Chile de Arbol (These peppers can be found in most grocery stores these days, but you can use the link if you can't find them. This link is for a bag twice as large as the one I used, so you could just cut it in half or even fourths, if you wanted!)

filtered water

raw apple cider vinegar

sea salt

garlic (optional)

½ cup brine from other ferments OR whey . (Adding one of these is optional but it will help speed up the fermentation process by adding probiotic yeast/bacteria right away. Your peppers will still ferment without adding one of these, but it will be much slower with a slightly greater chance of mold forming.)

Note: Ingredients may have been altered from the original.

Directions at healingharvesthomestead.com

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