Can I leave the vinegar out of this recipe? fermentation

I made some fermented ranch that was AMAZING - except for the vinegar taste. I hate the taste of vinegar.

My question is: what purpose does the vinegar serve in this recipe? Is it for acidity? Flavor? Could I leave it out, or would that affect the fermentation process?

*Lacto-Fermented Ranch (makes about 1 1/4 cup)

1 cup organic sour cream--alternately, you could use homemade mayo if you want dairy-free. It will be thicker, but it works great too!

2 Tbs red wine vinegar

1 Tbs dried dill

1/2 Tbs dried parsley

1 tsp garlic powder

1 tsp sea salt

1/4 tsp black pepper

1 Tbs whey

Whisk together ingredients until smooth and well combined. Pour into a glass jar and let sit at room temperature for 2-3 days to ferment. Transfer to the refrigerator and serve cold. Will keep for several weeks in the fridge.*

Submitted May 20, 2015 at 09:03AM by NotAMonsantoSpy http://ift.tt/1AkFteM fermentation