Base Recipe: https://farmsteady.com/field-guide/recipe-fermented-pineapple-habanero-hot-sauce
2018 Deltas: * Use about 230g (about 40) peppers instead of 15-20 * 19oz can of pineapples * About 6oz of ginger * Coarsely chop everything before putting it into the fermenting jar * 2018-11-08 batch: about a month later, it is starting to mould but is incredibly delicious. Freeze instead of fermenting. Ingredients: * 1/2 pineapple, peeled, cored and sliced * 15-20 habanero peppers, seeds and ribs removed * 1 sweet bell pepper, chopped * 1/2 onion, chopped * 2 1/2 tablespoons salt * 1 quart water * 1-2 cups white vinegar, reserved Directions: Tip: habanero peppers are super hot, we strongly recommend wearing gloves while preparing this recipe. 1. Pack pineapple, peppers and onion into fermentation jar. 2. Combine salt and water, stir until salt is fully dissolved to make the brine. 3. Add fermentation weight and pour in brine to cover, pineapple, pepper and onion should be fully submerged. 4. Top with lid and airlock. Let ferment for 2-3 weeks at room temperature out of direct sunlight. 5. Add pineapple, pepper and onion to blender with 1 cup of the fermentation liquid. Blend until smooth and then add white vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.