Preserving Floyd: Joe's Hot Rounds Hot Sauce

I've done a little fermenting in my time: various fruit wines including a kick-ass dry peach that I've never been able to reproduce, vinegars which I wrote about here and here, preserved lemons, and yogurt and creme fraiche.  I tried to make sauerkraut last year but it was a dismal failure.  I used savoy cabbage which is what I blamed the failure on but now, armed with a little more knowledge, I think I oversalted.

Fermenting is one of the oldest methods of food preservation, it uses the most basic of equipment and ingredients, and besides being delicious, fermented foods are very healthy, adding good flora and beasties to our internal systems.

So, with my new bit of knowledge, a determination to get the hang of fermenting vegetables, and a pile of extremely dangerous little peppers I set off to ferment me some hot sauce!