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yes this is lacto-_ass_illus fermentation style. The anerobic environment allows for the production of _ass_etic _ass_id and lactic _ass_id which gives you that familiar tanginess.
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Bloke did this 10 years ago in britain I remember reading about it: https://news.yahoo.com/blogs/sideshow/-british-man-turns-the-table-on-telemarketers-by-charging-companies-to-call-him--163601948.html
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