Goodness, it seems that in some places the term "pickling" includes #fermenting, and/or the term "fermenting" includes #pickling.

These are two independent processes, both of which have delicious outcomes - pickling is immersing and ingredients in an acidic liquid (vinegar, lemon etc, and often including salt) so it infuses the ingredient, and lacto fermentation is immersing the ingredient in a brine to allow beneficial bacteria to do their work. When foods are lacto fermented, the sour flavour is a result of a reaction between a food's sugars and naturally present bacteria.

I realised that there is some confusion when a friend said she was fermenting cucumbers when actually she was pickling them.

This is a good explanation: https://asiasociety.org/education/science-pickling-and-fermentations

#Food #InterestingInformation