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...
Metchnikoff, 1907, “The Prolongation of Life“ credited soured Bulgarian milk with helping peasants to live longer lives, by eliminating putrefactive bacteria from the gastro-intestinal tract. Key? Lactobacillus bulgaricus! Naturally-occurring “probiotic!”
—Metchnikoff and Bulgarian Peasants, 1907
I have cabbage & Kohlrabi waiting to be fermented as the freeze of garden has begun & I need to process immediately! I just ordered two more of your 5-liter, and now own 15 Pickl-it jars. I use them everyday. I wouldn't use anything else!
—Bob F. - Sheboygan, WI