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can this fermentation be done with onions, other vegetables like bell peppers or tomatoes? What might be advantage for each result? In my fridge is a two quart jar standing for about five years, filled with mashed yellow peppers prepaired au bain marie and covered with olive oil.. No sign of fermentation. Really hot stuff as it is now. Could Fermentation take some of the bite off? Love to see your expertise. Regards.
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