video Requesting Video Review: Fermenting Your Own Hot Sauce

The video was good. I've never done any fermentation so I won't even attempt to critique your technique. This is something I'd like to try I just need to do lots of homework on the process.
I think it's worthwhile to buy a glass weight or two just to make that part extra easy. I subbed to your channel.

Add peppers to the jar
Add glass weight/s on top
THEN fill with the salt brine.
 
No mess and no plastic bag in the ferment.
 
Lacto ferments dont need exposure to air. You are far better off without it. Oxygen will just encourage wild yeast to grow. Sealed jar with an air lock of some kind is best.
 
Strain off the brine before processing.....Good, you dont need it all unless you love a super salty sauce. Save the extra brine though in the fridge. It can be useful as a starter or to give some salt and lacto kick to a vinegar based sauce.
 
Measure your vinegar and the brine you added back in.....makes it easier to duplicate later.
 
Try another vinegar than plain white distilled.....Rice or Cane vinegar are not hard to find.

^^^ - definitely go a sealed jar with airlock.
 
If you use a glass fermenting jar then it can go into the oven to sterilise - say 110-120 °C for 30 minutes. It's a bit easier to manage than boiling everything. Airlock and seal (plastic / rubber) of course can't be placed in the oven, so should still be quickly boiled.
(The same approach can be taken with the bottles / jars into which the final sauce is placed.)
 
I typically use spring / bottled water to make the brine. The chlorination may or may not make a difference, but it's another variable in the mix.