While both methods are ancient techniques for preserving food, they rely on different scientific processes to achieve their results. Pickling uses an acidic liquid to preserve the food, while fermenting relies on a chemical reaction between naturally occurring bacteria and the food’s sugars.

The Scientific Distinction

Understanding how the environment of the food changes is key to distinguishing the two:

• Pickling (Acidification): This process involves submerging food in an acidic liquid, typically vinegar. The acid prevents spoilage by creating an environment too harsh for most bacteria to survive. It is often a faster process and usually involves heat (canning) to seal the jars.+1
• Fermenting (Bio-transformation): This is a biological process where “good” bacteria (like Lactobacillus) or yeast break down the carbohydrates and sugars in the food. This creates lactic acid as a byproduct, which preserves the food and gives it a distinct “funk” or sourness.+1
• The Overlap: Some foods are both. For example, traditional “half-sour” pickles are fermented in a salt brine without vinegar, whereas “quick pickles” are simply pickled in vinegar.

Probiotic Comparison

The health benefits differ significantly based on which method you choose: