Because I am new to forums, I'm not sure where to post this question.
I read on fermented hot pepper sauce that most people add vinegar to it to make it "shelf stable', or don't add vinegar and store in fridge.
I'm wondering if the vinegar added, would destroy all the probiotics from fermenting, or just stop further fermenting, and leave the probiotics still active.
Now I know we don't use fermented hot sauce solely for probiotic benefits. That is usually cabbage, and other veggies.
My questions is this: If I add vinegar to a Kraut or Kimchi, "right at the stage of flavor" I like, without cooking, will it destroy the probiotic benefits, as well as stop further fermenting? Or will it just stop futher fermenting, and leave the probiotics in still active for my gut?
Thanks for your help,