fermenting Fermented Sauce Funkiness

[Big Al]

So this is my first season of sauce making and I've already done a substantial amount of experimentation. I think I'm 30 fermented batches deep with around 20 sauce recipes (both fermented and with fresh peppers). The fresh pepper recipes always come out hearty and delicious. My problem is with the fermented pepper sauces.
 
I love the spice depth associated with fermented pepper sauces. I just can't shake the funky taste. It's a weird funky sour upfront profile which is slightly off-putting. It's way more apparent with my orange hab sauces. I know that it comes with the territory of fermenting stuff, but I've never tasted it in any other sauces and it's taking its toll on my sauce sharing confidence.
 
Anyways, any general advice? I assume I just need to better balance some ingredients (maybe more/different vinegar, salt, non-fermented ingredients). Has this been an issue that anyone else has conquered? 

 

[RocketMan]

How long are you letting them ferment for?

 

[Big Al]

They're all sliced pepper ferments that'll go for around 3 weeks and then I move them to the fridge for a little while after. 

 

[RocketMan]

Ok, I usually let mine go for 45 or 90 days depending on the amount of sugar in the mash before I put them in the fridge to go longer. So, you might try letting them go longer before chilling. Also if it's a sourness you could try adding a little sweet to it after the ferment is done when you process it to off set the sour.

 

[Downriver]

Keep in mind fermented foods aren't for everybody. Just like some folks don't like the vinegar taste in fresh sauces, there's people who don't like the zing of fermented sauces.
 
No worries.

 

[hot stuff]

I let most of mine go for 6 months or so. I also don't refrigerate them. That defeats the point of fermentation.