What’s the difference between fermented and vinegar pickles?
At Dillicious, we create vinegar pickles using our signature Apple Cider Vinegar brine. However, a common question we get asked at markets is ‘how are these different to fermented pickles?’
Our fabulous Nutrition Intern, Hui Chia did a deep dive on the topic…
In summary, it all comes down to the process used to ‘pickle’ the vegetable of choice:
- A vinegar pickle is made by covering the vegetable in vinegar (using other ingredients to add flavour) then pasteurising the jar by heat for shelf-stable pickles. The sour flavour comes from the acidic qualities in the vinegar.
- A fermented pickle is made by immersing vegetables in a 6-8% salt solution which triggers a spontaneous lactic acid fermentation process. The bacteria produce acids, lowing the pH and consequently preserving the vegetables.
While vinegar pickles don’t have the same microbial benefits for your intestines as fermented pickles, they certainly have an increased crunch. At Dillicious, we pride ourselves in avoiding the commonly ‘unhealthy’ characteristics of regular vinegar pickles by avoiding the addition of sugar and not adding excessive salt.
For more information, you can find all the juicy details collated by Hui Chia here.
Disclaimer: Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this website.