I usually don't cook my sauces if I go through fermenting the peppers. Mainly, because I may as well get the health benefits of the lactobacillus. But, I do add vinegar when I make sauce. My question is, does the acetic acid in vinegar kill the lactobacillus that is there from the fermentation process?
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fermenting Fermentation and vinegar
- Thread starter Lucifer
- Start date
Depends on how low the pH gets, lacto can handle it pretty low though. Many are likely to die off/go dormant due burning through all the available sugars in the mash.