Ingredients: Red Habanero Peppers Sea Salt Water 220 ml You will know it is fermenting by the cloudy brine ( see notes) and little bubbling and activity. You can always ferment longer for even more flavor! The longer the ferment, typically the tangier this will become. After 5-7 days, strain the brine, saving it. TRIVIA: Underneath the surface, the flesh is thin, crisp, and pale red, encasing a central cavity filled with round and flat, cream-colored seeds. Red habanero chile peppers have a sweet, fruity flavor with intense and pungent heat.