How do commercially sold 'fermented' pickles differ from homemade? Learn to spot the difference between true ferments and vinegar pickles from the store.
1 Answer
Commercially sold 'fermented' pickles are often made using vinegar rather than true lacto-fermentation, resulting in a different flavor profile and lacking the probiotic benefits of homemade lacto-fermented pickles. Many store-bought pickles are simply brined in vinegar and spices, mimicking the taste of fermentation without the actual process.
Detailed Explanation:
True lacto-fermentation relies on beneficial bacteria, primarily *Lactobacillus* species, naturally present on the surface of vegetables. When submerged in a salt brine, these bacteria consume sugars in the cucumbers, producing lactic acid. This lactic acid lowers the pH, inhibiting the growth of harmful bacteria and preserving the pickles. This process also creates the characteristic tangy flavor and probiotic benefits associated with fermented foods.
Commercially produced pickles, on the other hand, often skip the fermentation process altogether. Instead, they are typically made by immersing cucumbers in a vinegar-based brine. While this method does impart a sour flavor similar to fermentation, it doesn't involve the same microbial activity or produce the same health benefits. Some commercial pickles may undergo a short fermentation period, but this is often followed by pasteurization, which kills the beneficial bacteria. Look for the term 'naturally fermented' or 'raw' on the label to identify truly fermented pickles. The ingredient list is also key; if vinegar is listed before 'cucumbers' or 'salt,' it's likely a vinegar-brined pickle.
Pro Tip:
When making homemade lacto-fermented pickles, use non-chlorinated water, as chlorine can inhibit the growth of beneficial bacteria. You can dechlorinate tap water by letting it sit uncovered for 24 hours or by using a water filter.