As a rule of thumb, I add only 20% vinegar to my ferment recipes after milling them. The pH is already 3.8-3.4 so I'm already safe, but the vinegar does 2 things. 1. It dilutes the heat. 2. it adds some extra tang as previously mentioned.
Additional benefits are it extends the sauce into a greater quantity, and if a sauce is too thick it thins it out a bit.
Recent comment on my recipes is that they are not vinegary tasting.
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