Hot pepper sauce - the other kind of fermenting

[Watershed]

Just botttled up the years chillis as a couple of litres of tabasco style sauce - I use a lot of it.
The process is a different kind of natural fermentation:

4lb ripe chillis - this year about 75% scotch bonnet, 25%cayenne
4tbsp salt

chop the chillis, mix in the salt, put in a container and stick a weight on top.

After a week it should be fizzy - lactic acid bacteria are busy at work on the fruit sugars.
After three months it should stop, either bottle as pickled peppers or shove in a blender and add enough vinegar to thin down to tabasco level. Bottle unpasteurised and leave for a couple of months minimum.

This year I've also fermented some green, I need to use some brine fromthe red stuff and a shot of sugar syrup to get it going.

Vinegar - now there's another fermentation I do a lot of.

[Guest]

you don't make your vinegar anywhere remotely close to your wash to be distilled do you?