It really is easy, even with minimal equipment. My hot sauce and kimchi ferments are all done in 3 gallon glass containers from Walmart. ...Three gallons of hot sauce at a time?
So I know this is an old thread, I'm finally getting time to go through my massive pile of old tabs.
Fermented hot sauces are very easy. I make batches using pint or quart mason jars (usually two pints at a time, with varied ingredients). You'll slice or chop a couple jalaps or habaneros, drop in some onions, carrots, bell peppers, tomatoes, garlic, tomatillos, etc. Add the salt water, and let it sit a week or two. Usually prefer temps around 65-70F. Drain (saving) most of the juice, throw the rest in the blender, maybe add in some fresh onion or fire-roasted tomatoes, and blend/re-add juice to get the consistency you want. Add in some herbs/spices if you want, but don't really need much usually. Keep in the fridge, open it daily while it's full just in case the ferment is still going a bit. It'll last for quite a long while.
You can do this using just regular lids, keep them loose so it doesn't explode. not the best, but cheapest option. I'd suggest instead buying some lids/airlocks if you actually want to do this more than just once or twice.
Fermentology is good, although not sure if they still make the metal option I bought years ago. Oh, and use wide-mouth jars. so much easier.
No matter what you do, when fermenting put your jars in one of those foil pans in case they do happen to get over-excited or anything. I hide them in one of the pantries, but you can leave 'em on the counter and just use a crappy hand towel to cover them from light.
Make sure your salt percentage is correct. WEIGH your veggies, weigh the water (can estimate, or add to the jar after packing for measurement, then drain to add salt and re-add). 2% is the general amount of salt you want, based on weight of veggies AND water. Use clean salt, no iodine or other random crap in it. Can give odd flavors.
You need something to weight your veggies and keep them submerged. I'd buy the glass weights even if you don't buy the other stuff, or you can kinda use trash pieces (core of the cabbage type), since you mostly don't care if the top of that is exposed, but if it does get moldy or anything, make sure it doesn't spread into the jar. MOST ferments are pretty safe to scrape off mold that does grow on the top, as it can't grow into the brine.
Sour kraut is pretty similar, though more of a pain, Chop up the cabbage, add most of your salt, then punch the crap out of it for 15 min. Need to help it release a lot of the liquid in the veggie. Add in the chopped jalaps or other stuff, then ferment as above.