My refrigerator is literally a science experiment with all sorts of jars of ingredients that are in varying stages of being used for recipes. Liquid Fire is one of those things which has a myriad of uses, but the hottest peppers are only available to me during a short period during the year. I can no longer grow peppers since we moved to this cold and short growing season climate and most peppers available commercially should not be used due to GMO and heavy pesticides. We are so lucky to have a wonderful grower, Thistle Whistle, nearby who brings his bounty of hot peppers and lovely heirloom produce to our farmers market.
I just cut off the top green cap of the peppers and leave all the seeds inside and process in the food processor. Put on a gas mask before you open the processor.
Yes, with most hot peppers, the seeds and membranes towards the top have the most heat, so I don’t want to lose the extra punch and flavor, which changes over time in the fermenting process and depending on how I use this sauce.
I am going to use a half gallon mason jar to lacto-ferment these peppers and so I use one tablespoon of a fine mineral sea salt. This is my favorite, Alaea Hawiian Red Sea Salt.
I had forgotten that I had about 10 organic jalapeños in the fridge and I was running out of time to make what I had planned for those earlier, so I process them and add them to the other peppers so as not to lose them.
I use 1/2 cup or so of living kefir whey to begin the lacto fermentation process, which will preserve the peppers and also turn them into a living probiotic food.
The other ingredient I add for practically indefinite preservation in the refrigerator is Raw Apple Cider Vinegar. Our health food store sells Braggs ACV in a gallon jug which saves a lot of money. Make sure when you are lacto-fermenting vegetables that you leave at least an inch of headroom in the jar and add enough liquid, either from the natural juices of the vegetables or with filtered water, whey or ACV to keep vegetables submerged under the liquid. Leave the jar at room temperature for three or four days and then store in the refrigerator.
Most of this liquid fire will be used for a new batch of Master Tonic, as I am almost out. I use Master Tonic for many things for a burst of flavor, but I don’t always like the horseradish, or ginger in some recipes. This is why I now make the majority of ingredients for Master Tonic in separate jars, preserved in this same way, so I can use the Liquid Fire, or ginger, or garlic… separately when I want to. I will use some of this to make hot sauce with other ingredients for flavor, and to tone it down a bit.