Fermenting with added vinegar

[diana]

Hi everyone, I have a question. I was wanting to make a batch of
cortido, Latin American Saurkraut. The recipe I've done in the past
was just using the veggies plus added filtered water and salt.
However, I know that it's usually made with added apple cider vinegar
giving it that traditional El Salvadorean flavor. I do know that
adding vinegar will speed up the fermentation process. Is it okay to
add the vinegar and still leave it out for a few days? Or would you
suggest adding vinegar after fermenting with filtered water and salt
for 3 days? Any help here would be great :D

Thanks so much,

Diana
Des Moines, Iowa

[nanaverm]

I love cortido, too. The vinegar would inhibit bad bacteria while you
ferment it. I'd suggest adding it from the beginning.

Nance
in Statesboro, GA

[Anneliese]

Hi there Diana,
Vinegar is an important flovor in many pickles and ferments. I have
used vinegar (combined with a mild salt water mixture) in a few
different recipies that required long periods of fermentation (up to a
few weeks) and not had trouble. I've also been to South American
restaurants (in the U.S.) where they maintain a full batch going all
the time. This is served before each meal (something different from
our basket of bread or tortilla chips). Although the batches
dissapear much quicker in a popular restaurant then an individual's
home, they leave this out fermenting all the time and just keep adding
to the same batch as is needed.
Hope this was in some way useful.
Anneliese.

On Jan 17, 7:27 pm, diana <di...@phileodesign.com> wrote:

[Mary J]

Hi Diana from Iowa,

Think I found your answer to vinegar. this is a quote from this
website:

http://www.westonaprice.org/Lacto-Fermentation.html

Lacto-fermentation is an artisanal craft that does not lend itself to
industrialization. Results are not always predictable. For this
reason, when the pickling process became industrialized, many changes
were made that rendered the final product more uniform and more
saleable but not necessarily more nutritious. Chief among these was
the use of vinegar for the brine, resulting in a product that is more
acidic and not necessarily beneficial when eaten in large quantities;
and of subjecting the final product to pasteurization, thereby
effectively killing all the lactic-acid-producing bacteria and robbing
consumers of their beneficial effect on the digestion.

I have not fermented veggies in a few years, but do not remember any
recipes calling for vinegar. I wouldn't use
any, as it will nullify the reason I'm fermenting veggies in the first
place. Good luck.

Mary
Charles City, Iowa

[Robin Butkovitz]

how do you make cortido?...sounds like a winner.

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[Anneliese]

Hi again,
I meant to include this link yesterday.

http://www.paleotechnics.com/Articles/Pepperoncini.html

As some one pointed out, you don't want a ferment that calls for
drowning in vinegar, but the addition of the accidity Combined with a
salt brine has its benefits.

Anneliese

On Jan 17, 7:27 pm, diana <di...@phileodesign.com> wrote:

[Gopal Sharma]

I think vinegar will inhibit fermentation. It is used as preservative. Ferment simply by adding salt and pressing. Use vinegar on prepared ferment for preservation, if to be kept for a longer time. I do likewise for my sauerkraut and kimchi with great results.

Gopal

[Sabina]

I would have to agree with the Weston A. Price post by Mary J, and
Gopal's advice. Vinegar would lend itself to pickling, not
fermenting. If you're looking for the microbial cultures that benefit
us when fermenting, then avoid the vinegar. Salt is all the
preservative you will need until it is fermented to your liking.

Sabina