chilli/sweet pepper/garlic mix (inc. carrot, beetroot, apple, celery, black cherry, cranberries?) • 3% brine (using pure/kosher salt) • Optional spices (e.g. mustard seed, paprika, smoked paprika, cumin, coriander, star anise, 5 spice, ground cloves, nutmeg, cinnamon, cardamom, peppercorns, allspice, tumeric, ginger)? • Optional: root ginger, dried/smoked chillies, lemon/lime zest, bay, horseradish, black/smoked garlic • SUGGESTED FERMENT MIX: 20g garlic, 300g (i.e. 2) sweet pepper, 175g hot chilli, 150g medium chilli) *5-10% garlic is recommended • brine (saved from ferment) • apple cider vinegar (unpasteurised, unfiltered) • Juice of 1 lime or 1/2 lemon • medium white onion (or red onion, shallots?) • Strained ferment solids (i.e. chilli mix) • Optional herbs (e.g. oregano, coriander leaf, rosemary, parsley, chives, Thai basil, winter savoury, thyme, lemon thyme) • Optional sweeteners (e.g. honey, agave syrup, sugar, molasses, muscovado) •