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Pickling vs Fermenting — why the confusion? Certain foods, like dill pickles, include the word pickle but can actually be fermented, which might lead to confusion among some. So what's the difference here?

The key difference is the source of acidity. In pickling, vegetables are soaked in a vinegar based brine which creates all the flavor. The tangy taste comes from the vinegar, not a biological process. Pickling is usually faster and ready within a few hours or days, however the end result is not probiotic.

Fermenting, on the other hand, preserves food through the activity of beneficial microbes and the acidity and tangy taste is created by naturally produced lactic acid. Vegetables are submerged in a saltwater brine and left to ferment at room temperature for several days or weeks. No vinegar is used because it actually kills the beneficial bacteria needed for the fermentation process. The flavor profile is more complex, they're rich in probiotics, but the method also takes longer.

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