Get yourself a good kitchen scale and a vacuum sealer with bags. Fermentation would require fresh peppers, other ingredients and salt. You'll need the scale because the salt needs to be a specific % of the total weight of the ingredients. Mix it up, put in bag and vacuum seal it. Toss in a dark place and let sit. The longer it sits the better it becomes. As with all fermented products, aging only makes them better. So long as the bag isn't punctured it will not go bad. The bag will likely expand as the natural yeast produce co2.