Can I use Bragg's "raw" vinegar in my brine?

The Science Graphic 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.

Tiny Dill 500 Bar

To Learn More Graphic

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!

Principles of a Healthy Diet – The Weston A. Price Foundation

The Vinegar Institute

Bragg Apple Cider Vinegar