This is specifically a question about chiles, but I hope it can be (semi)universally applied.
I was watching a documentary on how they make Tabasco and it was effectively: age chile pepper puree in oak (whiskey) barrels with salt poured over the top for about two years. Cut the resulting mix with vinegar. Strain. Bottle.
So I thought I would try to do something similar, but on a smaller scale and I found a 3 liter oak barrel online that I figured might do the trick.
My question: if I put three liters of chile puree in the three liter barrel and pour a bunch of salt on the lid like Tabasco does, will I need the same amount of fermentation time? My gut says no, but I have been wrong before. Also, if I do need less time, how can I figure out how much less time I need?