Stupid hot, nice and thin. Cumin and mustard seed don’t come through, but the heat sure does.

2.5c peppers and garlic
1c white vinegar
1/2c fermenting water
1 tsp salt

1tbsp cumin seeds
1tbsp mustard seed

No oil toast in pan for few min till aromatic

Add all to blender
Blend for 2 minutes

Simmer for 10 minutes
Add 1/2c fermenting water
pH 2.3

Ferment was ~50 peppers and 10 cloves garlic for 6 weeks