New to fermenting and the forum so apologies for the newbie question. I have done several pepper ferments and processed to sauce so far. Ferments were chopped up peppers , brine of 1 1/4 t of sea salt per cup of water. I’m using airlock lids. I do have a nice PH tester so finished sauces have been adjusted as needed to achieve 3.5 PH. I have just been processing in my Vitamix to purée and add vinegar , salt, sweetener etc to taste. I have not been cooking prior to bottling. It was my understanding you did not need to cook fermented sauce especially with a nice low PH. Is this a problem?