I'd like to pick your brain - I don't know much about fermentation of peppers. What are the advantages over, say, just sticking them in a jar filled with white vinegar to preserve? And, can you post (maybe the short version of) the steps you take to do this?

This is my 2nd attempt at fermentation so I'm far from an expect. The main advantage is flavor, the habanero fruitiness really shines. After 2day I can already taste the changes. I'll probably let this one brew for at least 30day, maybe 60. We'll see. My last batch went 14days and was pretty damn good! Better flavor than a 3yr fementation of Tobasco.

1.Remove stem but leave green cap (adds more flavor)
2.coarsely chop in food processor
3.Place blender with enough water to cover chilies, blend 30sec
4.Place in glass jar with at least 1" air space
5.Add salt to cover (3heaping tbsp)
6.Cover with loose fitting lid
7.Let sit at room temp out of direct sunlight
8.Add water at any time the peppers are not covered
9.Stir occasionally to prevent mold on surface and taste
10.When fermentation is complete process as you would any hot sauce.

Had to split the mixture into two jars as the fermenting caused an over flow