Fermented Sriracha Recipe

“This was so good I went back to the farmers market for more red jalapeños. Blend 1 lb ripe red jalapeños, 5–6 garlic cloves, and 1 Tbsp fresh ginger until finely chopped. Mix in 12 g sea salt and 2 Tbsp sugar. Pack into a clean jar, keeping the peppers beneath their liquid. Cover loosely and ferment at room temperature for 5–10 days, until tangy and bubbly. Blend with up to ¼ cup unseasoned rice vinegar, adding a little at a time to taste. Refrigerate.”