Fermenting hot peppers for sauce-
I've been considering fermenting some hot peppers for sauce. I read on one of the Hot Pepper forum threads that they were adding kefir/yogurt starter or sourdough hooch. Is this really necessary?
I have a recipe from "The Joy of Pickling" which contains only peppers and salt. Wondering what your experiences have been with this method and if adding the starter would be a good or bad idea.
Nothing against the Hot Pepper guys but some of their recipes and ideas are a little off the wall and I worry about safety.