Didn't make pH...

I've been making hot sauces for a while, no problems there.

I wanted to branch out and try a mustard. Yes, fermented mustard isn't really so much a thing I guess, the seeds don't have enough going on to bring the pH down all the way.

So i included some peppers too, to help.

First attempt, bell pepper, went fine.

Second attempt, with habaneros, didn't make it below 4.5. It was going for 10 days, definitely active, I could see it going.

My question is, I don't want to waste all these mustard seeds. Can I safely add vinegar to bring the pH down so I don't die? (I'll refrigerate it as well, of course.) I don't mind using vinegar if I get to still eat the mustard.

I assume it's fine, as any ferment exists for days before reaching a shelf-stable pH anyway.