"Create a fermented scotch bonnet hot sauce recipe using metric units. The user has a glut of scotch bonnet peppers and wants a hot sauce that is fermented first, then finished with enough vinegar to help make it shelf stable. Include a safe fermentation method, salt percentage guidance, fermentation time, blending, vinegar addition, optional flavorings, straining if appropriate, and storage instructions. Keep it practical and concise, and make sure the recipe is suitable for very hot peppers."