Have made two mind blowing batches of hotsauce using the 5 hottest chillies in the world a few years ago. Read a lot of info, boiled them up with garlic, kaffir lime leaves, lemongrass, ginger, salt, sugar, vinegar and blended, bottled and stored them for years. One half empty jar has sat in the refrigerator for about 8 years and I still am tempted to try it! Unfortunately my recipes and processes were random, and after a bout of Lyme-like illness I cannot remember them. I would like to ferment my latest batch of Carolina Reapers and make a sauce, but have never fermented chillies before. Looking for hints, tips, ratios and processes from those that have made fermented chilli sauce.