trying fermented chili sauce

 I've done chili sauce before. Now to try fermented chili sauce. I will loosely follow this guy for the method...

And for the brine measurements, this guy...

And for the general recipe, this lady even though its not fermented..

For chilis I used mainly regular green chilis (221g) for bulk. At the supermarket, the red ones were from China so I ended up buying the green local ones. Slightly more expensive but better to support local. I added a little homegrown ones (41g) I got from my cousin, also green, slightly hot. And a third, chili padi (27g), for heat. 

I added garlic (103g) at this stage, but according to the 1st video, he did not ferment it. Instead he fried it and added after the ferment. I will taste the sauce when the ferment is done, and if it's not garlicky enough, I will add a 2nd batch of garlic, ie fried garlic. 

Water was enough to cover the ingredients, 746g or ml.

Salt was 0.02% of the weight of ingredients plus water which worked out to 23g.

This was how it looked the next day.

I dont have a weight on top. I will stir it everyday to keep an eye out for mold. 

I'm not sure how long to keep it before going to the next stage. The video said anywhere from 1-2 weeks.

3 Nov 2020: some bubbles already appearing.

5Nov2020: Kahm yeast (I think) on top

Online literature says its not harmful and still useable. I dont like the sight of it but will wait and see...decide after 7+ days. Smell is still nice.