Chipotle Fermented Hot Sauce With Garlic, and Cumin Recipe

Ingredients (11)

• For The Brine:
• 3 cups (720ml) bottled, filtered, or distilled water
• 3 tablespoons (30g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• 2 ounces (55g) dried chipotle morita peppers (about 20 chile peppers), stems removed and peppers cut in half
• 1 1/2 ounces (45g) garlic (about 6 medium cloves), thinly sliced
• 2 teaspoons (5g) cumin seeds, toasted in dry skillet until fragrant
• To Finish the Hot Sauce:
• 3/4 cup (180ml) distilled white vinegar
• 1 tablespoon (15g) sugar
• Kosher salt
• 1/8 teaspoon (0.25g) xanthan gum (optional)