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?
-
If you have a question about commercial production or the hot sauce business, please post in Sauce Biz.
-
✅ Expert and friendly hot pepper grow advice.
✅ The latest information on hot pepper varieties.
✅ Reliable seed trading.
✅ Hot sauce recipes and food safety guidance.
✅ Hot sauce business tips for startups.
🌶️ And more!
It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.
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.