Pickling -vs- Fermenting

Pickling and fermenting share many qualities for food preservation, but vary on how the preservation occurs.



The pickling process uses an acidic brine to preserve food. This method of food preservation dates back thousands of years and is simple to do. Pickling changes the taste of the food, usually making it more sour and softens the texture of the food. Some pickled items you might experience at The Chive include pickled blueberries, okra, garlic scapes, everything relish, onions, and watermelon rind.



Fermenting is the use of microorganisms such as bacteria or yeast to convert carbohydrates to alcohol. Fermentation dates back to as early as 7000 BC. This process also tends to take place in a brine, but without the acid component. Fermentation encourages probiotics to thrive and is thus good for the human digestive system. Eating fermented foods is thought to be part of a healthy diet. Some fermented foods you may be aware of are: kimchi, sauerkraut, soy sauce and miso paste. The Chive will offer fermented foods on the menu as well as Fair Share Farm ferments in the market.

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