- 'Saccharomyces' gives us 'ethanol' (i.e. alcohol).
- 'acetobacter' makes 'acetic acid' (i.e. vinegar)
On the other hand,
- 'lactobacillus' gives us 'lactic acid' (i.e. pickle brine)
My question is :
Can that lactic acid be used as vinegar?
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The answer to this depends on the brine in question. Both vinegar and a lactic brine solution are obviously acidic, but vinegar is sold at different concentrations. If you have a lot of leftover lactic brine, you don't know its concentration. So you'd have to take your best guess at that aspect.
The main thing however, is taste. Vinegars are generally made from fruit or grains, which have lots of sugar. Lacto fermentation usually uses vegetables or dairy... And salt. The flavor profile is going to be completely different, even if you don't care about saltiness.... Which saltiness would become more pronounced when cooking.
That difference in flavor is the only real problem I perceive.