I like picked peppers with veggies, due to gastritis now its more like picked veggies with a bit of pepers. The ingredients are vinegar, water, spices (salt, peper, cumin) peppers and veggies.

• Boil the water and vinegar in a 50/50 mix, while doing that cut everything and top with the spices mix. Submerge in the boiling water and let it rest a couple days

Usually doing a mash ferment with garlic and sometimes adding pineapple or mango in the fermentation process.

Big fan of fermented sauce. I currently have 4 mason jars going that have been fermenting for about a year! I'm going to finally process them when I start getting fruits off of the plants this year.

It depends on want to pursue. Currently I'm thinking about fermenting yellow fatalliis and lemons and creating some sort of marmalade with saffron.

Another idea I have is bacon jam with habaneros (habaneroes?) and fermented cherries.

A little tip; I know it might go against the grain of everything you've heard about fermented foods and probiotics but when you're ready to bottle it, heat it to a very slow simmer for only a couple minutes. Your hot sauce will have a more nuanced, well balanced flavor. Another benefit is that you are essentially pasteurizing your sauce making it shelf stable. There are plenty of other ways to get those probiotics and considering how much hot sauce you're putting on food it's only a small amount