What is the process that combines liquids and puree in sauces and pepper ferments? Is it the cooking that does this and length of time part of the equation? I've never paid attention to this until recently as I lots of times add a smidge of xanthan gum to combine the ferments at the end, but how is homogeneity achieved in this process, even when making other types of sauces or liquids where this is a problem? Is emulsifying the answer? All my cooked sauces have never had a problem, no separation, even without xanthan gum and 4:1 even 4:2 sauce:vinegar.. But they were cooked and blended at high rpm. Haven't tried it on ferment yet without xanthan gum
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yeah I liked reading the article about the pectin and activation temp in the onions and other added pectin containing products.. Explained why the onion mixes stay homogenous after cooking. Thing I don't like about xanthan is the fine line btw bad mouth feel and good, even at its best its not the most "natural" texture.. That's where the cooked sauces come in and fun blender action! 
