Thanks for the warm welcome everyone.
My first point of call is to build a dedicated stir plate for chilli project so I can test emulsifying some already fermented mash I have in the pantry. High hopes for this process I recently came across.
Second point is to find some fresh chillies to ferment. I will probably start with a bag of Birds Eye Chillie and some Red Jalapenos as I know these aren't too difficult to find at the market. Might see if they have something else interesting that I don't know. Not the biggest fan of the Habanero taste so will probably give that one a skip this season. Have also read about a pepper called Chisa Chilli, a F1 hybrid of Birds Eye which should be available in SA. If i'm lucky I might be able to find that. It's supposed to be a bit hotter and the heat should be more stable across farmers.
Third point would be to actually ferment these successfully. Need to decide on whether I want to just do a mash with salt or whether I will be doing a brine solution. Salt seems to be a difficult point here in SA. Struggling to find salt without additives in our grocery stores... will try to check with a more specialist baking store. Also need to decide on salt ratio's because I've been seeing anything from 2.3% to 10%. Surely there must be a generally accepted standard for being on the safe side without over-salting?
Lastly, I am fairly certain that I'm going to have to plant some of my own peppers if I'm looking for anything specific or more exotic than what is generally available at our market. Would love to try something like Fatalii and one or two others. Since we are entering winter this side, I'll procure some seed and get ready for the next season. Will start them indoors early so that they have some legs on them by the time the summer sun comes out to play. Still deciding whether it's worth building a small hydroponic setup or whether I should rather just keep it simple in the soil.
Will start a new thread and update you all as I go. Mostly as a way for me to keep track and digest what I'm doing and what my progress is.