First time trying fermented hot sauce.

Hello all!

First time making a fermented hot sauce. After a good couple days racking it back and forth in my brain I decided to say screw it, I can always grow peppers again next year if this doesn’t come out how I want. If there is any recommendations or anything yall see I’m blatantly doing wrong don’t hold back! I plan on getting some cabbage first thing in the morning to help fill the top and keep things pressed.

Thanks for looking!