To ferment or to age? That is the question.
I have been reading about aging your peppers in vinegar and I have also read about fermenting. It sounds like aging the slurry in vinegar allows for the infusion of the heat and flavors, but there is no new flavor created. On the other hand fermenting sounds like it gives you multiple benefits.
1: The fermentation adds an entirely new flavor
2: It emulsifies your peppers
3: It gives you the low PH needed to preserve your sauce
From what I've seen I think I would prefer to try a fermentation for the first time. I need some help with setting up my first batch. So far all that I am sure of is that I need to grow my peppers, harvest them, and remove their stems. What next?