After the fermentation process is finished, the pH of the sauce is typically low enough that you can heat the finished sauce, funnel it into jars, and process it in a boiling water bath canner for 15 minutes if you want it to be shelf stable.
This treatment will kill off the probiotic bacteria in the sauce, but if you can't spare the fridge space for your sauce, it is a way to make it stable and stashable in the pantry.