Brewing has opened me up to the world of Lactic fermentation. My neighbor got a good deal on a bushel of cayenne peppers and gave me 3lbs. Here's the recipe I used:
3lbs cayenne peppers
6tbsp of salt
8tsp minced garlic
2 large onions
3tbsp of Kimchi juice
I heated the water, sugar, and salt to thoroughly dissolve, then cooled. I sliced the peppers into rings, and put into jars with the garlice and sliced onion. I then filled the jars up with the liquid part, and added a tablespoon of liquid from kimchi to each jar, to kick off fermentation. This is probably not necessary, but I felt better doing it.
The next day they were bubbling away, and have been for about a week now.
In a few weeks, I plan on blending up the big batch and making hot sauce out of it, and keeping the small batches whole to use in place of pickled jalapenos.