"Sqwertz" > wrote in message
...
>
>> This site says that German pickles are not fermented.
>>
>> http://www.thenibble.com/REVIEWS/MAI...-glossary2.asp
>
> That whole glossary is full of misinformation and bad verbiage picked
> up from equally clueless sites on the internet.
>
> There are three major types (or processes) for pickles. Listed in
> order of preference:
>
> Salt fermented: Requires only salt and water. The pickles ferment at
> near room temperature creating lactic acid over the course of 2-6
> weeks. The lactic acid creates the sourness and flavor profile for
> these pickles and they should never contain added vinegars or other
> acids. This is how half-sours and kimchi are made. They must be kept
> refrigerated after the fermentation process reaches the preferred
> taste or else the lactic acid producing bacteria will get out of
> control. These have a lower pH but higher in salt than the other
> types. Common national brands are Bubbies, Ba Tempte, and most
> Herman's/Nathans varieties.
>
> Fresh Pack Pickles: These are fresh cucumbers that are soaked in a
> brine of vinegar and salt (and sugar in the case of B&B pickles) and
> processed using heat as for canning. The results are shelf-stable.
> These are your classic Vlassic pickles. Fresh Pack pickles that do
> not contain the amount of vinegar (and salt) required for them to be
> shelf stable and must be kept refrigerated. Those would be your
> Claussen brand pickles.
>
> Salt cured pickles: These are fresh cucumbers that are soaked in a
> highly saturated salt solution for up to year (or more) in huge vats.
> When the pickles are ready to be packed they go through a desalination
> process to remove most of the salt. They are then packaged in a
> flavored brine similar to Fresh Pack pickles. These are NOT fermented
> pickles contrary to what some sites claim. Some fermentation may
> occur during the storing process but it is not culinary beneficial
> fermentation. Common brands of salt cured pickles are Mt. Olive and
> Best Maid (though those companies do probably have some "Fresh Pack"
> varieties a well). Almost all the fast food pickle chips are of this
> type. These types of pickles generally suck, both in flavor and
> texture.
>
> Time for some pickled herring (of the "fresh pack" variety).

Interesting! Thanks!