Here is a fermenting experiment going on with the wild pepper red Habanero Jamaican hot red and yellow.
Most of the time I ferment whole or sliced.
This time I ran it through a blender and added the salt.
In less than 24 hours it is starting to build pressure.
When it is completed I will strain and add other ingredients so it won't separate and bottle.
The stuff is hotter than all get out.
Worth
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