If you ferment your peppers anyway to make sauce I guess you could try and germinate some from the sauce, but I would not ferment the peppers just to release them from the flesh. How is exposing the seeds to water and salt supposed to help with germination anyway?

The most important part, and in my opinion the only important part for germination, is temperature.

Small pots on a heating mat. No paper towel tricks, no tea soaking, no fermentation. Two weeks on the mat, if they have not sprouted then, they won't sprout at all.

I'd rather plant some extra seeds to improve chances than try all that stuff people post on the interwebs.

Here in Germany pepper seeds are like 3€ for 10 seeds of the common varieties. Exotic ones might cost you a bit more. If you're not growing on an industrial scale just plant all of them to get the two or three plants you have room for.

I've had luck with a heat mat and a mini seedling greenhouse I picked up at the dollar store. Never tried fermenting them.