Pieter Blignaut

Thanks a lot.

Thanks for the reply but I'm not talking about storing or aging the fermented substance, I'm referring to the  very long periods of time, like sometimes years, claimed for fermentation processes in recipes, which to my mind, is not possible. And that when they're talking about vegetables or chilies, which unlike grapes, have very little sugar in it.
I suspect that they're confusing the curing (aging) period with the actual fermentation.  

When it is claimed that chilies or vegetables get fermented for months or even years (like Tobasco) I am confused, as to my knowledge, fermentation will only prevail until the sugars are consumed, which will happen is just a few days or weeks. Even if sugar is added the rising alcohol level will inevitably kill the yeast and the process should come to an end after a relatively short while and the alcohol will turn into vinegar if exposed to oxygen.
Please help. I will appreciate an educated scientific based answer. No guessing or urban beliefs.