Inspired by this article on lactic acid fermentation of chilis to make Hunan Salted Chilis I did something similar.

Instead of keeping the seeds and chopping up a single type of chili I instead took home-grown habaneros and some red globe chilis which Danielle brought to me and put them in a bunch of salt along with some garlic. I ended up removing the seeds from all the chilis, cutting the habanero flesh into thin strips, and the red chilis into thicker strips / chunks. The garlic was cut into ~5mm thick slices. This was all layered in the jar with salt, then more salt was added, it was stirred, then even more salt was added.

Hopefully it’ll come out good… It’s now sitting in the bottom of my pantry where it’ll stay for a couple of weeks before I’ll open it for a test. Right now there is a bit of liquid collecting in the bottom, which I can’t take as anything but a good sign.

I probably would have used more habaneros, but I was running out of not-partially-dried large size ones and my goggles were beginning to fog up. Despite wearing mostly sealed goggles, a respirator with VOC cartridges, and latex gloves I still eventually got tingly eyes and a runny nose. Whenever I walk through the kitchen it starts up again. I’m also afraid to touch my penis without even more hand washing.

Now I think I’ll go check what parts I already have for the second Millett Hybrid Maxed I want to build. Hopefully this next one will have a different output stage and a USB DAC built into the enclosure. Oh, and I’ll take out the trash.