Tomatoville® Gardening Forums - View Single Post

**coronabarb** · July 21, 2016

Worth, you shouldn't have to add vinegar to fermented foods. There should be enough lacto-bac acid to make it sour. Salt is what's most important.

July 21, 2016	#207
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Worth, you shouldn't have to add vinegar to fermented foods. There should be enough lacto-bac acid to make it sour. Salt is what's most important. __________________ Corona~Barb Now an Oregon gal