NUTRITIONIST’S NOTEBOOK: Pickled and Fermented Vegetables

Fermenting v pickling

These methods were developed as a means of preserving vegetables for winter months when fresh produce was scarce. While both result in a characteristically tangy and savoury taste, they are very different processes.

Pickling involves preserving vegetables in an acidic brine, using vinegar as the main ingredient. It is quick, cheap and fuss-free and you can pickle almost any vegetable. Once the pickle is done, it can be stored at room temperature.

Fermenting, on the other hand, is a natural preservation process in which bacteria use the carbohydrates in vegetables to produce lactic acid. The acid is responsible for