Yeah! I chopped up the peppers / other ingredients and put them with the spices in a mason jar with ~3% brine. These fermented about 4 months. I used wide mouth jars with a glass weight and an airlock lid.

I would occasionally (once a week to ever other week) open the jar and check for mold / nasty stuff. If I saw something that looked suspicious, or an overabundance of kham yeast, I would scrape it down.

To prepare the sauce, I reserved the brine and dumped the peppers into a vitamix. I then added the brine back till I hit the right amount of saltiness. If I was adding another "wet" ingredient (splash of vinegar for taste or the yuzu) I added it at this point. Blended smooth.

I poured the blended sauce through a fine mesh strainer. Pushed out every drop I could get. This time, I pitched the pulp but I have been experimenting with dehydrating it for... some purpose, dunno yet.

After straining, I poured the sauce back into the vitamix with a pinch of magic pixie xanthan gum for texture / stabilization. It went from there into sanitized bottles.