This is obviously a well-researched and well written article, but I do disagree with one of the food safety recommendations the author makes. About mold, they say "Mold is another issue. If you see green, blue, black, or orange mold growing on the surface of your ferment, you don’t always have to throw it out. Just scrape it off if the growth isn’t extensive." This may seem like reasonable advice, but in fact the visible mold is merely the fruiting body. The roots (I believe they're called mycelium) of the mold grow down into the substrate (in this case your hot sauce). I can't speak to the health effects of consuming the mycelium vs the fruiting bodies, but it's not sufficient to just scrape off the surface.