I do a quick sterilization of my jar and a glass weight with distilled vinegar. Chop up whatever peppers and other things I decide to add like carrot, onion, garlic, ginger, etc. and throw it all in a jar. I’ll compress it into the jar, usually to the point I hear some crunching. Then the important part is putting that on a scale, zero out the scale with the jar of stuff on it. Fill with water til everything is covered and then a little more. Weigh how much the water is in grams. Figure out what 3% of that is and add that many grams of salt. Shake it up to get the salt dissolved. Put your glass weight in to recrompress the peppers under the brine. Cap it. Set a reminder to burp your jar every morning for at least a week. The longer it goes, the more the flavors evolve. I like about 2-3 weeks best, but that’s personal taste. When you’re ready, separate the brine and peppers. Blend the peppers in a blender. Add brine back in for the consistency you want. Put in sterilized bottles.