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hot-sauce I am making fermented habernero sauce, should i ho by smell or recommend time?

I have 2, 2l Bell jars of habernero sauce fermenting. They have been going for about a month now. It is my first time fermenting and I have read that around the 3 month mark the flavour profile is significantly increased. The problem i have is they smell fantastic right now and I want to know if I should leave them more time or go on the smell and process sooner. Thanks in advance


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