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So eat fermented food. Brine pickles, olives, and sauerkraut, but not their vinegar-based counterparts which are usually sold in grocery stores. I suspect this use of vinegar could be causing us a great deal of problems.

I also see a list that includes sourdough bread, wine, beer, certain cured meats, kimchi, kombucha tea, miso soup.

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Nothing wrong with vinegar and the PH can help keep the bad stuff out. Most of the on the shelf (not refrigerated) pickled items have been pasteurized, the contents have been heated to kill any remaining bacteria including the good ones.

Not sure about wine I thought they didn’t something to stop the yeast fermenting. I know once bottled the process has stopped for wine and beer.

Most yeasts die off at a certain %ABV.

There are also ways to remove them entirely by using clearing agents/finings followed by racking (siphoning from the primary fermentation container to a new container) - this is the normal process.

If you are doing natural carbonation or "secondary fermenting" in the bottle by leaving some yeast in and back sweetening, you can kill the yeast by pasteurizing in-bottle (basically by putting the bottles into a pot of hot water for a while). Though this does sometimes lead to explosions.

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