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A comment on El Fuego Viviente Chili Sauce. Parent comment

Re:El Fuego Viviente Chili Sauce by koliber on Tuesday July 17, 2018 @03:31AM (#17547972)
These vegetables are not being stored in a low-acidity environment.

The fermentation converts sugars to acids. You don't add the acid to the veggies. The bacteria convert sugars into acid and lower the pH.

This is why pickles (cucumber) and sour kraut does not go bad.

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Re:El Fuego Viviente Chili Sauce by Uberphallus on Tuesday July 17, 2018 @06:39AM (#17548660)
Pickling involves vinegar though.
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Re:El Fuego Viviente Chili Sauce by cr1895 on Tuesday July 17, 2018 @09:24AM (#17549545)
Some types of pickles, sure, but often traditionally it's just lactic acid fermentation without any added vinegar. Half- or full-sour dill pickles are just made with a 3-5% salt brine and spices. The acidity comes from the fermentation process, not added vinegar.

https://www.seriouseats.com/2017/08/preserving-pickle-cucumb...

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