Clean and rinse peppers. Remove stems and tops from peppers. Remove seeds and membranes if you prefer a milder hot sauce, otherwise leave intact.
Pulverize peppers, garlic and nasturtium leaves in a food processor.
Pack pepper mixture into quart jar. Add sea salt and optional whey. Pour spring water into jar until the only one inch headspace remains, poking mixture with a skewer or butter knife so that no air pocket remain.
Place fermentation weights on mixture and an airlock lid on the quart jar. Ferment at room temperature for 2-3 weeks.
After fermentation, you may re-blend for a smoother consistency, adding more spring water for a saucier texture, if needed. Bottle and store in the refrigerator.