So my friend recently gave me a whole lot of carolina reapers, ghosts, and Thai chilis, and I decided to go all out with them and try a fermentation for the first time. I was thrilled when I finally opened the jar and found that it was succesful!

After blending it up and adding some apple cider vinegar for a bit more acidity, I am thinking it still lacks a little something to round it out a bit, and thought the addition of some fish sauce would be a great idea. Only issue is that I'm not sure if that would be alright to add after the fermentation? I would imagine there is a risk that it could add some unfavorable bacteria or mold to the sauce that might cause it to spoil sooner. On the other hand, the established good bacteria in the ferment may just outcompete anything the fish sauce might add to it.

Has anyone tried this, or know for sure that fish sauce can or cannot be added after fermenting? I'd love to be able to use it to finish off this batch, but I can always wait till next time if need be!