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Pretty easy. I used a 3% brine over the chilli's with a clove of garlic and some spices. Left it for a few weeks. It was amazing.
You can get complicated with pH testing etc but my smell I was pretty sure the pH was low enough to be shelf stable. Then you can either store in fridge (being careful to not let it explode) or stop the fermentation by heating it. I just kept it in the fridge.
Edit: having the airlock and weight to keep it all below the brine was key to it being a piece of piss
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jb000
mrJL
Piece of piss or is there a particular recipe/method you follow?