The main difference between fermenting and pickling is that fermenting involves preserving food using bacteria while pickling involves preserving food using a brine or an acid.
Both fermenting and pickling are age-old techniques to preserve food. However, there is confusion between these two words because there is some overlap between them. Some fermented foods may be pickled, while some pickles are fermented.
Key Areas Covered
1. What is Fermenting
– Definition, Process, Food
2. What is Pickling
– Definition, Process
3. Difference Between Fermenting and Pickling
– Comparison of Key Differences
Key Terms
Fermenting, Pickling
What is Fermenting
Fermentation is a process in which microorganisms like bacteria and yeast break down components in food (e.g. sugars and carbohydrates) into other products like organic acids, gases or alcohol. These products can preserve the food for a longer time period. This process of fermentation also gives food a unique taste, aroma, texture, and appearance. We use fermenting to prepare food like wine, cheese, yogurt, miso, sauerkraut, kimchi, and kombucha.
Figure 01: Kimchi
When fruits and vegetables that contain natural bacteria are deprived of air, the growth of microbes that would cause spoilage is suppressed and inhibited. During fermentation natural bacteria in food convert carbohydrates and sugars in the food to an acid, which is an ideal environment to preserve the food. The sour flavour of fermented food is a result of this chemical reaction.
Many fermented foods start with brine; this is why there is so much confusion about pickling and fermentation. For instance, sauerkraut is made by packing cabbage with salt and letting it ferment. Moreover, kimchi is made with ingredients like cabbage, radish, garlic, anchovy and chile, but salt is indispensable.
What is Pickling
Pickling is preserving food by placing them in a brine (salt or salty water) or an acid like lemon juice or vinegar. We usually pickle fruits and vegetables. The main purpose of pickling food is to extend its shelf life. The pickling process also affects the flavour and texture of the food. Pickling usually involves the use of heat, which helps to destroy and hinder the growth of any microorganisms.
There are basically two ways of pickling: clear pickle and sweet pickle. A clear pickle is a traditional way of preserving vegetables and fruits that dates a long way back in British history. The vegetables and fruits used for pickling are often left raw and whole. Vinegar, salt with sugar and extra ingredients like herbs, spices and honey are then added to this vegetable.
Figure 02: Pickled Cucumber
Sweet pickles are made by mixing lightly cooked vegetables with sweet vinegar. The vegetables are usually cut into large pieces. Some people also use spices like ginger, cloves are for additional flavour.
Like we discussed above, some pickled food undergoes fermentation. However, pickled food that does not undergo fermentation does not have the probiotic and enzymatic advantages of fermented foods since they undergo heating for sterilization and preservation.
Difference Between Fermenting and Pickling
Definition
Fermenting is a process in which microorganisms like bacteria and yeast break down components in food (e.g. sugars and carbohydrates) into other products like organic acids, gases or alcohol. Pickling is preserving food by placing them in a brine (salt or salty water) or an acid like lemon juice or vinegar
Preserving
Fermenting involves preserving food using bacteria while pickling involves preserving food using a brine or an acid.
Conclusion
Both fermenting and pickling are age-old techniques to preserve food. The main difference between fermenting and pickling is that fermenting involves preserving food using bacteria while pickling involves preserving food using a brine or an acid.
Reference:
1. “What Are the Benefits of Fermented Foods?” Heart Foundation NZ, 20 Aug. 2018, Available here.
Image Courtesy:
1. “4044268” (CCo) via Pixabay
2. “1520638” (CCo) via Pixabay
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