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Fermented foods eaten with vineger.

Answered on August 19, 2014
Created February 13, 2012 at 5:34 AM

If I add some vinegar to a plate of fermented food like sauerkraut or kimchi to eat will it destroy the beneficial bacteria? I mean adding only to a finished fermentation and not during the process.

34cf7065a6c94062c711eb16c0f6adc3

on February 15, 2012
at 05:47 AM

answer would be it depends :-). Bacteria need a certain ph to be very effective. If it is too acidic they could die. But I don't think vinegar has sufficiently low ph.

88bd2df30326d4d7760d8e579915a8b5

(5)

on February 13, 2012
at 02:38 PM

It is plenty fermented. I add it for flavor when eating. Does it hurt the beneficial bacteria is the question?

88bd2df30326d4d7760d8e579915a8b5

(5)

on February 13, 2012
at 02:01 PM

It is plenty fermented. I add it for flavor when eating. Does it hurt the beneficial bacteria is the question? Thanks!

Medium avatar

(2923)

on February 13, 2012
at 06:52 AM

Hear, hear. Vinegar is how the commercial brands cheat :p

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1 Answers

2
34cf7065a6c94062c711eb16c0f6adc3

on February 13, 2012
at 06:47 AM

If you need to add vinegar then its probably not fermented enough :-). Fermentation should generate enough acids that you don't need to add something for sourness.

88bd2df30326d4d7760d8e579915a8b5

(5)

on February 13, 2012
at 02:38 PM

It is plenty fermented. I add it for flavor when eating. Does it hurt the beneficial bacteria is the question?

Medium avatar

(2923)

on February 13, 2012
at 06:52 AM

Hear, hear. Vinegar is how the commercial brands cheat :p

34cf7065a6c94062c711eb16c0f6adc3

on February 15, 2012
at 05:47 AM

answer would be it depends :-). Bacteria need a certain ph to be very effective. If it is too acidic they could die. But I don't think vinegar has sufficiently low ph.

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