I’ve had some bad luck with fermenting the peppers from my little garden and also I am lazy. How long can you store homemade sauce that’s just chilies, vinegar and salt? What are the right proportions for retaining maximum heat over the longest period of time?
Also, I’m testing out vacuum-sealed fermentation, but so far the fermentation doesn’t seem as active as it should be. [I’m using this guy’s video as a guide.](https://youtu.be/GKnJiU4_8QU)