Pepper Mash or Brine

I am doing an experiment. I have a pepper mash and peppers fermenting in a brine. Which one do you think will be better?

Pepper Mash:
97% peppers (mixed Serrano and Jalapeno)
3% salt

Processed in food processor until fairly smooth and plenty of liquid was created. Fermenting it for 2 months

Peppers in Brine:
Peppers (mixed Serrano and Jalapeno)
Brine (Distilled water at 3% salinity)

Process peppers in food processor to a small chop (not as smooth as the mash). Cover with brine and ferment for 2 months.

I'll let you know the results