Frequently Asked Questions
Acetic acid is developed from aerobic fermentation, in the making of vinegar. An open-vessel system is important for this process, quite the opposite of what is needed for anaerobic lacto-fermentation required by sauerkraut, kimchi and kefir.
It should be mentioned that not all vinegars are created equal, with many of them heat-treated or pasteurized, resulting in a “dead” substance. Also, not all acetic acid is vinegar.
The United States Food & Drug Administration (FDA) recognizes that diluted acetic acid is not vinegar, indicating that it is:
“misleading if the labeling of a food in which acetic acid is used implies or suggests that the food contains or was not prepared with vinegar. Acetic acid should not be substituted for vinegar in pickled foods, which consumers customarily expect to be prepared with vinegar.”
Select only “raw”, unfiltered, untreated, non-pasteurized vinegar, like Bragg’s Apple Cider Vinegar.
Detox and Cleanse with RAW Apple Cider Vinegar – But make sure your apple cider vinegar is truly “raw”; this article discusses how some inexpensive apple cider vinegar knock-offs are just distilled vinegar with coloring added!
Did you know...
Sauerkraut was brought to Germany in the 13th Century on the backs of Genghis Kahn’s Mongolian marauding horses, its Vitamin C protecting his army from scurvy.
—How Germans Acquired Sauerkraut
You know you talk about fermenting too much when…
Your three-year-old is observed pushing his bath toys under the water while saying, “You must go under the brine to ferment. Then I will have sauerkraut toys.”
—- Holly G., Ohio