Dissolve the salt in boiling water and set aside to cool

Sterilise a 1 litre jar

Remove stalk from chilli's and place whole with garlic in the jar

Pour over the brine to make sure your chilli's are completely covered

Place lid on top of jar but do not seal as to let the air and gas from fermenting out of the jar

Store at room temperature for 7 days.

After 7 days drain the chillies and garlic. Make sure to reserve the brine. This can be used in other recipes and is just too tasty to discard

Place chillies in a high speed blender with rice wine vinegar and brown sugar. Blend until smooth.

Strain through a fine wire sieve into a sterilised jar. Keep the pulp which can also be added to other recipes for flavour.