A friend is on a sort of odd diet that encourages the ingestion of fermented (but not pickled) vegetables. I'd like to buy some for him, but I'm not sure what falls into that category. Is kimchee fermented? Any other types that you all particularly enjoy?
Thanks for your help.
This summer I read the book Salt and a Japanese style "pickle" cookbook.
Based on what I remember from those two books, pickles and fermented vegetables are the same thing: vegetables packed in brine until latic acid is produced (fermented). Acetic acid (vinegar) is also used for fermenting vegetables.
Kimchi or pickled cabbage is fermented.
What is your friend's defination of "pickled" ?
Check with your friend, but it sounds to me like he is looking for products fermented via lactic acid, as opposed to products fermented using vinegar. Many products that are traditionally fermented via lactic acid are commonly fermented using vinegar, because vinegar fermentation is less expensive and easier to mass produce. Look for labels advertising lactic acid fermentation, and check ingredient lists to ensure that the product does not contain vinegar. Specifically, you should look for kimchi, sauerkraut, fermented vegetables, olives, and fermented beverages.