Hi everyone, I am looking for some help venturing into the world of homemade hot sauce. I have a ton a peppers on my Lemon Drop plant, enough that I think I could get a decent batch of hot sauce but definitely not enough to bother canning. My choices are dried and crushed or hot sauce, and since I love how these taste I think they would make a fantastic hot sauce. I have looked online and found a few recipes, but none that are fermented. I am hoping for something closer to what I consider a true hot sauce and not just pureed pepper mash. I also have concern about the ph if I do a simpler sauce to can. Fermenting should last much longer and be safer. I am hoping for a basic starting recipe or at least some pointers on where to start and definitely some information on the fermenting. Any information at all would be a huge help.