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help with pepper fermentation

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Hello my friends!!!

I have a doubt!

I prepared a sauce of peppers fermented, but the sauce lost a lot of the "hotness" I use bhut jolokia + Dorset Naga+ habanero Luciferino... I use mature pepper + salt + sugar and liquefy.. I put in my system of fermentation, after 60 days i stop the fermentation and add vineger... wait more 20 days to use!!

I did something wrong? why the pepper lose the "hot"???


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