Fermented Bhut Jolokia Red Peppers

Ingredients:
Fermented Red Ghost Peppers
Sea Salt
Water
220 ml
Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continues to ferment at room temperature for many months. We like it best after at least 3 months, the flavors become more complex and rich, the longer it ferments.

TRIVIA: Underneath the thin skin, the flesh is crisp and pale red, encasing a central cavity filled with very spicy membranes and round, flat, cream-colored seeds. Red ghost chile peppers are initially sweet, fruity, and smoky, followed by a scorching heat that builds in intensity and lingers on the palate.