when you are making sauerkraut you are usually fermenting the cabbage using lactic acid fermentation. This lowers the ph on its own and then if you add a little vinegar at the end, it just stops the fermentation process.
Lactic acid fermentation is a process they use to make fermented hot sauces, sauerkraut, and kimchee.
I don't personally do lactic acid fermentation to make hot sauce so can't comment on procedure. There are a few people here that do or if you google it you will probably find some helpful websites.

kendra

Tabasco is made by fermenting peppers.

jt

Here is a link that might be useful: Tabasco Sauce