Safety additions when fermenting hot sauce Good morning!
I’ve tried the fermented hot sauce from It’s Alive with Brad a couple times now, following basically the same recipe with some minor mods ( 1 with some lemon juice, 1 where I fermented onions and habanero together.) but I’ve had an idea in mind for a while, and I’d like to see if people think it’s safe before I try it - I know that messing with salsa can be very dangerous, but I wasn’t sure if that’s also true of hot sauces.

Anyway, I’d like to make a hot sauce that is 20% asparagus and then the remainder of habanero and onion.  

My thought was to increase the brine salinity to 3.5 - 4% to counteract the sugar content of the asparagus.  Does that seem sensible and safe?

Thanks for any advice, either way.