In a small pot bring the water to a boil.
Add the salt and dissolve, let the salt water brine cool completely.
Remove the stems from the peppers and place them in the mason jar along with the garlic.
Pour in the brine and be sure to leave 1 inch of space at the top. It’s fine if you have extra brine, you do not need it all.
Assemble the kraut source lid and seal the jar.
Fill the kraut source well with some extra brine.
Set this in a cool dry place for 5-7 days to ferment.
As with any ferment be sure to watch for mold and or yeast growth. When in doubt, throw it out is always your safe bet.
Once the peppers have been fermented to your liking you can open the kraut source lid and place the peppers, brine, and garlic into a blender.
Begin blending, after about 30 seconds gently sprinkle in the Perfected Xanthan Gum.
Blend the sauce for 1 minute on high or until uniform and slightly thickened.
Strain the sauce through a fine sieve if desired to remove seeds, but this is optional.
Store in the refrigerator for up to a month.
Enjoy with wings, on a sandwich, or where ever you enjoy hot sauce!