Repo owner here - Can recommend adding carrots and maybe a little more parsnip depending on taste. It gives the sauce another "body" and I really enjoy it.
Author of the open sauce here. Coolt to see this on HN for the second time(!)
Still making fermented sauces and pickles. Set Moroccan Salted Lemons this week actually.
Happy to answer any questions. :-)
It does not. I the camera distorts the colors a bit, but when I made the reading, I had it at somewhere between 3-4. This was also confirmed by simply tasting the brine. It is very acidic.
I am not sure. The reason I mentioned it was more about the ingredients. I really like the use of carrots etc for the mild and earthy sweetness and not having added sugar. Fermentation brings a mild and round acidity, which is not as sharp on the tongue as vinegar.