As you suggested, I started a fermentation of my about 300 superhots, hope it turns out well (I still wont be able to eat it)

Its 5l bottle and I put some onions and garlic alongside the peppers, am a bit worried about little airpockets that were left behind in the peppers, but hopefully mold wont grow there (I literally have a degree from biotechnology so if I fuck this up it will be sad)