Lacto-fermentation: Trying to Avoid Botulism

As there seems to be a dearth of chili peppers around here most months, I thought maybe I’d try lacto-fermenting the super hot ones I found. I followed the instructions to the letter and read they store well for 18 months, but what do you do with the jar when you’ve determined they’re done? How do you halt the process so the peppers don’t turn soft and mushy? Must they stay submerged under the weight? How do you store the jar? In the fridge?

Not sure but am interested if anyone knows as we also have a pretty decent crop this year.

There seems to be a lot on You Tube but nobody ever says what to do afterwards, how to stop the fermentation process and store what you’ve made.