The weight of the unpeeled vegetable. The cooking time is shown without regard to time of ripening adzhika.

Vegetables wash, peel. Hot pepper, of course, gloves! Cut into small pieces.

All the vegetables them in a meat grinder, using (preferably) a large lattice.

Add salt, mix everything thoroughly.

Put the sauce in any suitable container (pan, Bank, bucket). And put aside, not to interfere.

Once or twice a day mix, so to speak, bring down the "cap" that is formed during fermentation. The aging time adzhika depend on the vegetables used while cooking. It may be 2-3 days, maybe 10-12 days. Adjika is ready when "cap" will no longer appear on the surface.

After fermentation, pour the finished sauce in ANY container, close ANY lids. During his early youth, when I haven't had a huge number of jars of all sizes, store this seasoning in small plastic bottles from drinks, bottles of beer-vodka-champagne. Special storage conditions is not required (on the balcony, in the kitchen, under the bed...). From the amount of ingredients that comes to about 1.5 litres of the finished product. But this, again, depends on the juiciness of the vegetables.