Hi,

I love pickles, yoghurts, vinegar dressings, saurkraut etc. I always have. Since being in RR I have been label reading. Some of the brands are no go areas for me now as they have sugar in them. I still like them all the same and some seem to be OK after being eaten, journalled and they dont set off cravings for more of the same.

I was wondering if the preference for the sourness of these fermented foods is in any way sugar (or alcohol) related.

Is the term ferment chemically similar in yoghurt and cheese making as it is in brewing or wine making? Is there any alcohol in vinegar? Is it OK to eat pickled cucumbers etc? Do I need to cut down or cut these out?

Thanks

richie