What is the Difference Between Pickling and Fermenting? Pickling Vs. Fermentation

Have you ever wondered how cucumbers become pickles? What’s the difference between pickling and fermenting?  While both methods preserve food, they work in very different ways.  Let’s dive into the details!

Both fermenting and pickling are effective and ancient methods of food preservation, but there are some key similarities and differences.

For starters, while some fermented foods are technically ‘pickled’—since they develop acidity and are preserved in their container—not all pickled foods are fermented! 

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What Does “Fermented” Mean?

Fermentation is a microbial process where carbohydrates are broken down by yeasts and/or bacteria.  The fermentation process will create acids, gases, and sometimes alcohol.

“Fermentation is a time-honored, ancient process of food preservation that relies on the action of naturally occurring microorganisms.” – Sandor Katz, Wild Fermentation

The four types of fermentation are:

• lactic
• alcoholic
• acetic
• alkali

Most of the confusion between pickled and fermented foods is specifically lactic fermentation or lactofermented vegetables.  Common examples of lactofermented vegetables include:

• Cucumber pickles
• Sauerkraut
• Kimchi

More examples of fermentation are:

Fermentation naturally lowers the pH of food to 4.6 or below, preventing harmful bacteria from growing and spoiling it.  

Once fermentation is complete, most lactofermented vegetables and dairy products are best stored in the refrigerator. This slows fermentation and preserves the beneficial microorganisms while extending shelf life. 

However, in some cases, like bread, the live cultures don’t survive the baking process.

In addition, most fermented hot sauces are heat-treated after fermentation, and commercially made wines are chemically stabilized to prevent further fermentation in the bottle.

What Does “Pickled” Mean?

A pickled food usually refers to a vegetable (sometimes fruit, or animal protein) that is soaked in a vinegar brine and is “pickled” while being preserved in this acidic environment.

Technically, a fermented vegetable is also ‘pickled’ once it becomes acidic. However, in this section, we’ll focus specifically on foods preserved by soaking in an acidic brine.

Pickling items in an acidic mixture is also an ancient method of preservation– submerging food in wine or vinegar has been done around the world.

“As early as 1000 B.C. in the Middle East, people were preserving crabapples, pears, plums, onions, and walnuts in vinegar and spices” Linda Ziedrich, The Joy of Pickling

What is a newer science, however (around 200 years), is hermetically sealed pickled items in a boiling water bath.  This process, known as water-bath canning, kills harmful microorganisms, removes oxygen from the jar, and creates a vacuum seal to prevent spoilage.  

The acidic mixture will have a ph of 4.6 or below as well and this also prevents harmful bacteria from growing. 

*It is important to note this is not to be confused with pressure canning, which is a process for preserving low acidity foods.

The pickled and water bath canned food can now be put on the dry shelf at room temperature for, in many cases, many years.  They will only need to be refrigerated when opened. 

Many pickling recipes can be safely made at home, but it’s important to use tested recipes to ensure safety. Pickled foods are also commonly made on a commercial scale.

The pickled items we find on the grocery store shelf is pickled and canned commercially with industrial equipment.  

While pickling eliminates all microorganisms—both good and bad—the food’s minerals remain intact.  Some examples of common pickled foods are:

• Cucumber pickles (preserved in vinegar brine)
• Refrigerator cucumber pickles (preserved in vinegar brine)
• Pickled beets
• Pickled eggs
• Olives
• Pickled onions
• Pickled giardiniera

Key Similarities and Differences Between Pickling and Fermenting

Remember, pickled foods and fermented foods are preserved when they are in an acidic environment.  The process on how these foods become acidic is the key difference. 

• Both pickled and fermented foods have a pH of 4.6 or below, which prevents harmful bacteria from growing.
• Fermented foods develop acidity naturally through microbial activity and contain live probiotic cultures.
• Pickled (vinegar-preserved) foods do not contain live cultures, but when canned, they can be stored at room temperature for years without spoiling.

What is better?  Pickled Vs. Fermented Vegetables

It all depends on your priorities and how much you need to preserve!

• Need to preserve a large harvest? Pickling and water-bath canning might be the best option for long-term storage.
• Looking for probiotic benefits? A small batch of fermented vegetables can be a great way to add beneficial microbes to your diet.

If you grow your own vegetables, you may need a fast and efficient preservation method—pickling and canning can help you stock up for the year. But if you just want a jar or two of probiotic-rich pickles, a small fermentation batch in the fridge might be the way to go.

Personally, I use both methods. Every year, I buy 8-10 pounds of pickling cucumbers from a local farm and water-bath can them into the best dill pickles—enough to last all year! 

Meanwhile, throughout the year, I enjoy making small batches of sauerkraut, and kimchi in my fermentation crock and fermented hot sauce in a mason jar. These live ferments stay in my fridge, ready to enjoy whenever I want.

How to Tell The Difference Between A Pickled and Fermented Food

This section refers to items that are in a U.S. grocery store.  Look at the back of the jar of ingredients.

Pickled Products

• Shelf Stability: Pickled products are shelf-stable, meaning they don’t need to be refrigerated before opening.
• Ingredients: If vinegar is listed as a main ingredient, it’s most likely pickled. 
• Preservation Method: Pickling usually involves an acidic brine, often vinegar, along with sugar and spices, and is processed through canning.

Fermented Products

• Refrigeration: Fermented foods should be kept in the refrigerated section. 
• Ingredients: Salt is the key ingredient in fermentation. It is used to promote the growth of beneficial bacteria, which ferment the sugars in the food.
• Brands to Look For: Some popular brands that sell fermented products in the refrigerated section include Wild Brine, Ozuke, and some Bubbies products. They use the natural fermentation process, unlike pickling, and often have the words “fermented” and “live probiotics” on their packaging.

FAQ: The Difference Between Pickling and Fermenting

Can you water-bath can fermented foods?

Yes in some cases you can but the live cultures will be killed and the texture will change. One of the more common veggies that are fermented and water bath canned is sauerkraut. This sauerkraut by Eden is an example. It’s still delicious!

Fermented vs pickled health benefits

Fermented foods contain probiotics that promote healthy gut bacteria and may also assist in making the nutrients in the food more bioavailable.  

Pickled foods on the other hand no longer contain any live bacteria, but they still retain the original minerals from the food (calcium, potassium, magnesium, etc.)

Pickled vs fermented taste

Fermented foods generally have a more complex, tangy, and often delightfully funky flavor. 

Pickled foods often have a more of the original ‘fresh’ flavor of the veggie along with a bright acidity. 

Pickled Vs. Fermented: Now You Know

I hope this post makes it easier to spot the difference between fermented and pickled foods!

Did you find this guide helpful? Let me know in the comments if you have any questions or if there’s anything else you’d like me to cover.