Folks,

I just found this group so please forgive me if this topic has been
discussed before.

I have been researching various forms of food preservation and
transformation by fermentation and I can find a lot of information on
lactic acid fermentation and acetic acid pickling but I've been unable
to find any information on using acetic acid bacteria to ferment and
pickle vegetables. One advantage of acetic acid fermentation over basic
vinegar pickling would be that it would reach its own equilibrium
acidity level, one wouldn't have to fuss as much about making sure that
the vinegar levels are correct. On the other hand, it might be far more
susceptable to mold (though vinegar production itself is fairly
straighforward).

Does anyone have any information on this topic?

Geoffrey Tolle