We're often asked what the difference is between pickling and fermenting. And we always try to keep our answer as simple as possible, because ultimately they're both methods for preserving foods that produce seriously tasty, tangy results.
And we do both!
But there are a couple of key differences.
Pickling works by immersing foods in an acidic solution. Typically you'll combine vinegar, sugar, salt, herbs and spices and bring the liquid to the boil before pouring it over fruits or vegetables and leaving them to soak for a bit. This process involves using heat which (and this is key!) prevents the growth of any healthy bacteria.
Fermentation doesn't need an acidic liquid, or heat, it can be achieved with just a container, salt and time. When starved of air, the natural bacteria in fruit and veg stops the food spoiling and starts fermentation, a process which converts the carbs and sugars into an acid that helps preserve it.
Lacto-fermentation (which is what we do!) is marked by the presence of lactobacillus in the food.. and this is the hero that gives the food it's tangy, sour taste and creates probiotics that can be great for your gut!
So there you go.
But we know the "science" of fermentation can be a little off-putting, and that's why what's most important is that our products always taste amazing... whether pickled or fermented!
If you're trying ferments for the first time, you might want to check out our tasty top three below 👇