All fermented foods are pickles, but not all pickled foods are ferments. What? This can be confusing because both are referred to as pickles. The term pickle refers to any fruit or vegetable that is preserved in an acidic medium; a salt brine for fermenting or an acid for pickling. Fermenting is simply a form of pickling, so they both really are pickles.
I love both, and I prepare both. My method choice is based on the goal of the product. However, I do choose one over the other more often. Here’s the low-down.
These food preservation techniques have stood the test of time. Humans have been eating pickles for many thousands of years. For added incentive, you can easily make them at home for a fraction of the cost of store-bought. Personally, I think homemade is better.
Read labels if purchasing from a store because most have added yellow dye. Why? I have no idea. It isn’t necessary because they are colorful and beautiful just as they are.
For fermenting, the brine can be...