I have been using a variation of this recipe for years:
It has you ferment chilis and salt for 2 days on the counter. My husband starting this and then went out of town, and they ended up in the fridge for... 2 weeks. They well a little funky, but they are supposed to smell a little funky. Should we toss them?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)