The Missus and I are getting ready for Belgium. We just asked who the best Chocolatiers are in Bruges and Brussels. We will definitely be bringing some back.
I don't ferment my hot sauces. I use vinegar. By making sauces and powders you can control the heat. Eating whole raw peppers is more for YouTube videos and contests, not normal folk.
And I had this image of you with a bunged barrel full of aging hot sauce al la Avery Island LA!
Hot peppers; I have a bowl full of Allepo peppers that my wife will not touch. (I have to do something with them before they go bad.) I have some Baklouti peppers too, and I do not recall how much heat they have. Tabasco and Thai Chili peppers are ripening and I think I will dry them.
Hope you enjoy Brussels and do not encounter too many covid protests!