A link to a great resource for learning about peppers and fermentation, replete with many good recipes: https://m.youtube.com/c/Chillichump (Chilli Chump)
Edit for intriguing experiment of mine: I originally began experimenting with fermented chillis due to a suspected h-pylori infection. My reasons were a) h-pylori seems to swim away from capsaicin, possibly encouraging it to develop an excessive biofilm, thus contributing to its own isolation, b) capsaicin, despite its apparent burning effect, can be helpful with ulcers due in part to encouraging healthy mucous formation and c) the lactobacillus and other probiotic factors involved. I believe this was critical in abolishing a rather nasty ulcer that nearly debilitated me.
Chillichump is great! His enthusiasm, depth and breadth of content, and general manner really got me into growing peppers and making hot sauce during the pandemic. I've got a dozen different varieties growing on my balcony right now!
Edit for intriguing experiment of mine: I originally began experimenting with fermented chillis due to a suspected h-pylori infection. My reasons were a) h-pylori seems to swim away from capsaicin, possibly encouraging it to develop an excessive biofilm, thus contributing to its own isolation, b) capsaicin, despite its apparent burning effect, can be helpful with ulcers due in part to encouraging healthy mucous formation and c) the lactobacillus and other probiotic factors involved. I believe this was critical in abolishing a rather nasty ulcer that nearly debilitated me.