Wear gloves when slicing and handling peppers. Place the hot peppers and minced garlic in a glass jar. (A pint-sized mason jar works great.)
Heat up 1 cup of water and add the salt to dissolve. Cool to room temperature. Pour over hot peppers and garlic.
Fill a small zipper bag with about 1/2 cup water, seal, and place on top of peppers to keep them submerged in brine. Cover loosely with a lid and set on the counter in a cool place away from direct sunlight for 5-7 days.
Stir the brine every couple days to prevent mold* from forming on the top. Opening the jar also lets the gas escape.
The brine should become cloudy in 5-7 days depending on the temperature of the room. Once it's cloudy and smells slightly sour, place it in a blender and blend until smooth. 12/1/20 - Edited to Add: Add 1/8 tsp xanthan gum while blending. This is an emulsifier that will keep the concoction from separating and adds a bit of thickening.
Bring blended mixture to a quick boil and then simmer for 15 minutes. This will stop the fermentation process. Add vinegar and honey while it simmers.
Strain, if desired, and transfer it to a glass jar and store it in the refrigerator. It's ready to use.
Lacto-Fermented hot sauce will store for several months. *A thin white film may appear, this is not mold but probably Kahm yeast. This is very common and is harmless to your food. You can safely consume the yeast, but most choose to remove as much as they can with a clean spoon before continuing with the fermentation. I had it appear a day before I blended my sauce. (Learn more about Kahm yeast and bad mold at https://peppergeek.com/fermented-hot-sauce/)