If you've ever made a jar of pickles at home — or bought kimchi or sauerkraut from a shop — you might have wondered: Are these pickled or fermented? And what's the difference anyway?
While the two methods may seem similar (both involve preserving food in jars), pickling and fermentation are completely different processes. In this post, I'll break down what sets them apart, which is better for your health, and how you can start doing both at home — even if you're a complete beginner.
Pickling is the process of preserving food in an acidic liquid, usually vinegar. It's a fast and reliable way to extend the shelf life of vegetables, fruits, and even eggs.
Examples: Pickled onions, pickled beetroot, pickled eggs, chutneys.
Fermentation uses naturally occurring microbes (usually lactic acid bacteria) to preserve and transform food.
Examples: Sauerkraut, kimchi, kefir, fermented hot sauce.
| Feature | Pickling | Fermentation |
|---|---|---|
| Preserved by | Acid (e.g. vinegar) | Lactic acid bacteria |
| Time | Fast | Slow |
| Probiotics | No | Yes |
| Flavour | Sharp, tangy, acidic | Complex, sour, deep |
| Common use | Quick flavouring | Gut health + flavour |
While pickling adds flavour and crunch, fermentation offers real gut-health benefits. Fermented foods are rich in probiotics, which support digestion and immune function.
That said, both have a place in the kitchen — and they're surprisingly easy to do at home.
If you're new to food preservation and want to explore both methods, I've written two simple, beginner-friendly books:
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