What is the difference between fermenting and pickling? (2024)

FAQs

What is the difference between fermenting and pickling? ›

Here's what you need to remember: Pickling involves soaking foods in an acidic liquid to achieve a sour flavor; when foods are fermented, the sour flavor is a result of a chemical reaction between a food's sugars and naturally present bacteria — no added acid required.

An easy way to remember the difference between the two despite their overlap is that pickling involves putting food into an acidic brine to produce a sour flavor, whereas fermenting gives food a sour flavor without any added acid.

Alcohol is fermented because it's produced by yeasts that eat sugar, things like pickles and fish-sauce are fermented by bacteria, and milk is fermented by different bacteria to produce yogurt or cheese. “Preserved” means the food is treated with heat or chemicals to PREVENT any other life-forms from altering the food.

Canning stands out for its ability to preserve the flavours and textures of vegetables over time. However, it requires more equipment and effort and destroys some nutrients. Fermentation transforms fruit and vegetables into living foods, improves their nutritional value, and gives them new flavours.

Fermented pickles or brined pickles undergo a curing process for several weeks in which fermentative bacteria produce acids necessary for the preservation process. These bacteria also generate flavor compounds that are associated with fermented pickles.

Upon a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol.

The pickling process is carried out in one of two ways. One method is through anaerobic fermentation in a brine that creates lactic acid. The other method is marinating and storing it in an acid solution, usually vinegar (acetic acid).

Brining = preserving and/or flavoring with salt. Marinating = preserving and/or flavoring with acid. Pickling = preserving with salt (fermented pickles) or preserving with acid (unfermented pickles) Curing = all of the above.

Apple cider vinegar is made through a process called fermentation. The process has two steps. First, the apples are crushed and yeast is added to speed up the fermentation process, so the sugar converts into alcohol after a few weeks.

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment.

What is the difference between pickling and canning? ›

Products that are effectively sterilized by the canning method can last for years. Pickling is something else altogether. Pickling (while a type of preservation) uses an acid (vinegar) that anaerobically “ferments” the food by producing lactic acid from the fruit's own sugars, which in turn, extends its shelf life.

The best vegetable fermentation jar is a Ball mason jar or a weck jar. Ball mason jars are easy to find, and you can usually get them locally at Walmart or a tractor supply store.

Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables. The formation of organic acids (primarily lactic and acetic acid) results in an optimum kimchi pH of 4.2. The kimchi fermentation process is very short in comparison to making sauerkraut.

Here's what you need to remember: Pickling involves soaking foods in an acidic liquid to achieve a sour flavor; when foods are fermented, the sour flavor is a result of a chemical reaction between a food's sugars and naturally present bacteria — no added acid required.

To add to the confusion, “pickling” is a term used by many folks to refer to food preservation by either canning or fermenting. But not in this article. Pickles will mean they've been preserved unfermented in hot brine. Fermented foods, even cucumbers, will be called fermented.

The differences in their preservation does result in several differences in their available health benefits. The main difference in the health benefits between pickled and fermented foods lies in their probiotic properties. Fermentation generates more beneficial bacteria in foods, making them probiotic.

Sauerkraut is made by a process of pickling called lactic acid fermentation that is analogous to how traditional (not heat-treated) pickled cucumbers and kimchi are made. The cabbage is finely shredded, layered with salt, and left to ferment.

To add to the confusion, “pickling” is a term used by many folks to refer to food preservation by either canning or fermenting. But not in this article. Pickles will mean they've been preserved unfermented in hot brine. Fermented foods, even cucumbers, will be called fermented.