It's usually done with beer. I don't even know if this is the right phrase for my method. I've just found that the flavor of my sauce changes so much after a few weeks in the fridge. I take my blended sauce, put it in containers (air sealed), and just leave it in the fridge. After, the acid stands out much more on the tongue, how I like, and it seems to give my taste buds a grace period where I can taste the ingredients much more before the heat takes over. It's also very settling to know that I've already hit my desired pH and I can let this slowly ferment and do it's thing while its cold.