I grow my own chillis every summer, just to make a big batch of hot sauce for the coming year. I do a lacto-ferment following the Brad Leone method he did on his It's Alive youtube show. Its mostly cayenne, with about a 1:6 ratio of habanero for the fruitiness.

Takes a couple of weeks to ferment, then I separate the brine from the chillis, then blend the chillis in some of the brine, pass it through muslin so im left with just the liquid. Then its a matter of balancing the brine & distilled white vinegar, and a final stabilisation with a very small amount of xantham gum.

I don't know how long it should be safe to use for, but I keep it in 2x 1.25L jars in the bar fridge once its done, and top up a small bottle for the main fridge and i'm still using the last of last year's batch - not dead yet!