Tutorial - Fermented Pepper Sauce

Peppers produced prodigiously this year. Our pantry overflows with plenty of peppery Picante, pickled pepper, and sweet-n-spicy cowboy candy. We need a hot sauce to replace the store-bought ones that we use. Those from the store are shelf stable and have plenty of heat, but the manufacturer cooks them till all the life is gone. We prefer food that is alive with probiotics that come from the natural fermentation process. Fermented hot sauce is simple to make, will store in the fridge for a year, and because of the blend of peppers we use it has a richer flavor profile than any store sauce.