Lacto-fermentation is an old fashioned pickling process that is easy to do and adds probiotics to your diet.
I grew a nice batch of hot peppers last summer. Had a few plants each of cayenne and habanero. Had enough to use a bit fresh, freeze a bit, and then put the rest in a quart jar with a couple of garlic cloves and a 4% salt water brine. I weighted the peppers down with a small glass jar and left the whole thing on a shelf in my kitchen for 4 or 5 months. Today I put the peppers in the food processor with a little of the brine and voila!
It’s really good! And hot. Eddie and I ate some with tortilla chips and also killed nearly a half gallon of milk.
Going to have to grow more plants this year. This sauce is one to repeat.