Hot Pepper Jelly and Fermented Hot Sauce

We canned a batch of hot pepper jelly from some of the Red Zavory and Jalepeno peppers.  

Then for the last batch of radom peppers, I decided to try to make some fermented hot sauce. 

 The peppers were stemmed, then pureed, then salt added, and some whey off the top of some yogurt, to give it some "good" bacteria to ferment.

 Similar to the method for traditional pickles or sauerkraut. The salt brine is enough to kill off bad bacteria so that Lactobacillus can ferment the sugars and create lactic acid, which is a natural preservative, as it lowers the pH. It's supposed to give the peppers a better flavor.