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How to make fermented hot sauce from scratch.

I’ve made hot sauce before, but not in awhile, and not with serranos. I have a lot of serranos, and want a recipe I can do in stages, and will keep awhile. Does anyone have any additions or updates? Any reason besides heat to remove seeds and veins? Can i add some "Scotch Bonnets "? They are beautiful, but have none of the aroma I was hoping for.

I’m wanting to do this a little at a time. Is there any reason i cant chop and add peppers over the next few days? How might I adjust salt as I go?