Finished Hot Pepper Sauce. 10.15.22

 Here is the finished hot pepper sauce.  I used the food processor the peppers, after decanting about 2/3 of the brine.  This hot sauce is very hot, with a generous garlic flavor and hot pepper flavor.  It's basically, Sambal Oelek.

I saved the decanted brine, to use as a starter if enough additional peppers ripen.  Alternatively, it could be returned to the sauerkraut to impart hot pepper flavor.   Here is how the liquid looked before decanting, on top of the glass weight.

Here is how the fermentation looks.  The gas bubbles are carbon dioxide, produced by the beneficial lactic acid bacteria.  There was a fair amount of overflow, brine forced out of the nipples due to gas production.