Lacto-Fermentation

[T.G]

A few months back, Ben sent me some sample bottles of his fermented jalapeno hot sauce and it was fantastic. It was very unique, had that flavor you can only get from lacto and was really well balanced, not over vinegary or salty like the handful of fermented chili sauces that are on the market.

So, first thing I did was dump a pound or so of serrano peppers into a fermenter after I finished a batch of pickles. That was a few weeks ago, added a pound of habaneros this morning.

Assuming I don't bump the temp up to accelerate it, I figure the fermentation has at least a few weeks left, if not longer.

So, my question for Bob and Ben and anyone else doing this, what are you guys doing to kill the lacto at the end - are you boiling, killing it with high salt concentration or just relying on a pH adjustment from an acid? Or a combo? I see good and bad in all of them when it comes to how it will change the flavor and texture.