Re: Lacto-Fermentation
I've always mixed with vinegar at the end. But then I've let my ferments go months.
I had a friend who's a master at all things fermentation suggest pastuerizing with my sous vide. This was to kill a kahm yeast infection a batch of mine had.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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