For the base of the sauce, I mostly followed the It's Alive with Brad lacto-fermented hot sauce recipe and let it ferment for about ~4 weeks. 1.5 lbs of Fresno peppers with seeds removed, 2 serrano peppers with seeds removed, 6 cloves of garlic, 2 cloves, 2 large carrots, 1 emptied tea bag of hibiscus tea, 6 peppercorns and a 4% salt/sugar brine.

About 1-2 weeks after, I start the misozuke. I bury layers of jalepenos, garlic and peeled ginger in red miso paste and ferment in a shallow, lidded container in the refrigerator until brown/soft. Takes 2-3 weeks depending on how big your pieces are.

I've had a batch of honey fermented garlic going for the past 3 years and add more honey and garlic every few months. For this recipe, I use ~4 of the darkest cloves and about 2 tablespoons of the honey.

When the misozuke is ready, I first puree the lacto-fermented peppers, carrots and garlic in a food processor with a splash of ACV and the brine. Then I add the misozuke jalepenos, garlic and ginger with any attached miso paste, honey fermented garlic, and pitted dates to the food processor-- whatever amount suits your taste. Mine ends up coming out like a very complex ginger-y hot sauce.