Put the chili peppers, bell peppers, and garlic into a large jar or fermentation crock. You can use a hinged-lid jar like the one shown above, or regular mason jars. Press the vegetables down, leaving about 1 inch of space at the top of the jar.
Add enough salt water to cover the vegetables (using 1 tsp salt per cup of warm water). Place something over the top of the veggies to keep them weighed down and completely submersed in the liquid (such as a small ceramic or glass dish, a cabbage leaf or core, a thick slice of apple, or a very clean stone).
Seal the jar and leave at room temperature, out of direct sunlight, for about 7-10 days. You may need less time in warmer weather. If using a tight lid, burp daily to release excess pressure.
Drain the vegetables, keeping the salt water brine. In a blender, add the vegetables with the apple cider vinegar, honey, and fish sauce. Blend until smooth, adding enough brine to reach the desired consistency. Taste and add more vinegar or honey as desired.
Transfer to a glass container and refrigerate. It will last at least 6 months in the fridge. Enjoy!
