[Shrinkrap]

Definitely not just vinegar based. The biggest problem for me is that the chapter's are organized by origin or location, and the index by name (" Run Down Sauce"), so it's hard to know what you will find when you go through page by page.

I don't recall seeing a significant amount of info about fermenting, but in the introduction, under varieties of sauces, the mention "Louisiana-style; usually a strained sauce made of crushed or ground cayenne, jalapeño, or tabasco chile's that are sometimes fermented and then combined with salt and vinegar. "