Regarding pH levels....
4.6 is the absolute maximum pH allowed for sauces which are processed and bottled as shelf stable like typical hot sauces. This pH is usually only allowed for commercial processors with very accurate....and very expensive...processing equipment. This number is not the target for hobby sauce makers.
4.0 or below is what home sauce makers and fermenters should shoot for. The lower the better.
Beyond that and what Chili Monsta and Emon' posted, the chiles look a little dry, as in...was any water added to the mix? A little bit of water helps keep things happy while the the GoodBugs get to work.
Hope this helps, Have Fun!
Edit- I also need to clarify...once the ferment has gone as long as you want, and it is at a good low pH...it is not automatically shelf stable! At this point, you have 2 choices.
Refrigerate it like kimchee and eat it in a timely manner...or....
Cook it and bottle it following directions in the Making Hot Sauce 101 thread.
If the sauce is just blendered and bottled, it is still actively fermenting and could explode. Refer or cook.
Edited by salsalady, 07 August 2019 - 03:53 PM.