Frequently Asked Questions
The short answer is: “no”.
Lactic acid is the dominant acid created by lactic-acid bacteria, during fermentation. Although acetic acid (vinegar) is also created, the proper ratio of lactic:acetic acids needs to be in a 4:1 ratio.
Adding Bragg’s to a lacto-fermentation brine, disrupts that ratio, throwing the lacto-fermentation out of balance! The lactic-acid bacteria will be stunted, unable to develop the correct texture, flavor, or natural-preservative qualities that are desirable in lacto-fermentation.
The only reason to add Bragg’s is if the flavor is desired. Some people, for example, will mix a 50/50 solution of Bragg’s ACV with sugar, creating a sweet and sour mixture, which they pour on sliced, lacto-fermented pickles, to create a “butter” pickle for use on hamburgers and sandwiches.
There’s no need to use “raw” vinegar as a preservative, at least, not in a properly lacto-fermented food.
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...
Nukamiso-zuke: vegetables fermented in rice bran, salt and water in Japan (Campbell Platt, 1987)
I’ve really been enjoying my 5 liter and 3/4 Pickl-It fermenters—quite a step up from the crock-Zip-loc technique I’d been using for most of the summer! Here’s my order for more….
—Lou L, California