Pickling and fermenting are super popular these days, and for good reason. They're tasty, nutritious, and a fantastic way to extend or at even preserve your veggies.
Pickled foods have been preserved in a brine of salt or salty water, or an acid such as lemon juice or vinegar. Fermented foods have been preserved and transformed by benign bacteria. Typically, this means that the sugars and carbohydrates present in the food have been eaten by the good bacteria, which then converts the sugar into other substances such as carbon dioxide, acids and alcohol. Those are the substance that preserve the food—and of course, add to its flavor.
Here’s where things get confusing. Sauerkraut comes from packing cabbage with salt and letting it ferment. Pickles are traditionally created by fermenting cucumbers in salty water. However, this recipe here uses vinegar, so these pickled veggies aren’t fermented.
Click here for more & the recipe: http://www.thedharmakitchen.com/carrie-havranek/pw9dl7g8ncr9dnakherhfgyw6fge8f