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Trim the tops off the peppers and remove the seeds
Combine dried hibiscus, mixed peppercorns, cardamom pods, and morasa beer in a jar
Add crushed garlic to the jar
Mix 6 tablespoons of sea salt and sugar together
Add 2 quarts of water to the jar with peppers and seasonings
Shake well to dissolve ingredients
Cover and let ferment for about a week and a half
Burp the jar daily by opening to release gas and pressure
Massage the peppers occasionally to release flavor
After fermentation is complete, strain off the liquid
Add the fermented peppers and approximately 1 cup of brine to a blender
Add brown sugar to taste
Blend on low speed until smooth
Adjust consistency by adding more brine if needed
Pour into bottles and store in the refrigerator