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fermenting Adding peppers to a ferment already underway


Extreme Member
I started a couple of ferments a few days ago and they're bubbling away nicely. However there's some room in the jar and I have some more peppers of the same varieties that are just ripening - is it a bad idea to open and jar and add to the ferment? 
I'm wondering if there is any historical practice of adding to a ferment - for example, sour dough starter is yeast fermented and you add to that every day when you feed it. And when my grandmother made yoghurt, she would add a spoon of the old stuff to the new to kick start the process. And they add sugar when bottling beer to capture the ferment CO2...