Maybe you have fond memories of canning pickles with your grandmother that year the garden produced an overabundance of cucumbers. Or maybe you’ve wondered how the crunchy tang of the pickle compares to, say, the jar of kimchi sitting on the refrigerator shelf.
They’re both vegetables soaking in a briney liquid, right? Although the terms “pickled” and “fermented” are sometimes used interchangeably, there are actually significant differences both in the methods used to produce them and the nutritional value each one offers.
