Started experimenting with fermented foods in 2016, first with making half sour pickles, then moving to other veggies and hot sauces by 2018. Here is a current ferment with orange habaneros and mango. Got the recipe at [https://farmsteady.com/field-guide/recipe-mango-habanero-fermented-hot-sauce](https://farmsteady.com/field-guide/recipe-mango-habanero-fermented-hot-sauce). Really good. Started this one in October 2020 and let it (and the red mix of peppers) ferment for about a month, then capped it a put in fridge to further meld the flavors. Grew all the peppers in our garden, but only had orange habaneros.
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[Red pepper mix and habanero mango hot pepper ferments](https://preview.redd.it/s7s8rf9s3xg61.jpg?width=3120&format=pjpg&auto=webp&s=624c41869438a077d9f852766854182aba58a87a)
[Two pints of habanero mango fermented hot sauce](https://preview.redd.it/iyf65we04xg61.jpg?width=3120&format=pjpg&auto=webp&s=ed931b05d4d5df220c03f6a2c4289d2a05f53e1a)