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The Key Difference: Fermenting vs. Pickling with Vinegar
In today’s clip from the session “Fermentation Workshop: Pickles & Sourdough Starter with Maher from Tabchilli”, Maher El-Tabchy breaks down the crucial difference between pickling and fermenting, and why it matters for flavor and probiotics.
Pickling is quick and simple: cucumbers in water and vinegar give you a crunchy, sour pickle — but vinegar kills all the beneficial bacteria.
Fermentation, on the other hand, uses salt (no vinegar!) and takes several days. This process allows live probiotics to thrive, creating a flavorful, crunchy cucumber packed with health benefits.
💡 Think of it this way: vinegar gives you flavor, but salt gives you life — the living bacteria that support your gut health.
⬇️ Watch this short clip to see why fermenting is more than just a sour taste, and how you can start making your own probiotic-rich ferments at home.
🎥 For more insights, tips, and demonstrations, watch the full session with Maher!
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