Pickling and fermentation for preservation

Pickling and fermentation both preserve food with acid and salt. Vinegar pickles rely on added acid; fermented pickles and other ferments (sauerkraut, kimchi) rely on lactic acid bacteria that grow in brine. Both can be stored in the fridge; vinegar-pickled foods can also be water bath canned for shelf-stable storage.

Quick pickles (vinegar pickles) — Vegetables are soaked in hot vinegar brine and stored in the fridge. They keep for weeks to a few months. No special equipment beyond clean jars. Great for cucumbers, onions, carrots, and many other veggies when you want small batches and fast results.

Fermented pickles and ferments — Salt brine encourages lactic-acid bacteria instead of vinegar. Vegetables are submerged in brine (or packed with salt so they release liquid); oxygen is kept out so the good bacteria thrive and mold doesn’t. Over days or weeks at room temperature the ferment becomes tangy and sour; then you move it to the fridge to slow the process. The result is probiotic-rich food: sauerkraut, kimchi, fermented pickles, hot sauce, and more. You need something to keep vegetables under the brine (weights) and a way to let gas out without letting air in (airlock lids or a crock with a water seal). Use the right amount of salt—too little invites bad bacteria; too much stalls fermentation. Keep everything under brine and remove any mold that appears on the surface.

Fermentation kits, lids, and crocks

Complete Fermentation Starter Kit The Culture Hub by The Raw Food Kitchen 2 x 1L fermenting jars with airlock lids, glass weights, and hand pump—ideal for sauerkraut, kimchi, and pickles

Pickle Pipes (Wide Mouth) Masontops One-piece waterless airlock lids for wide-mouth mason jars; vent CO2 during fermentation without burping

Fermentation Crock with Inner Lid Crazy Korean Cooking Traditional-style fermentation crock with water-sealed lid for making kimchi, sauerkraut, and pickles

What works well — Cabbage (sauerkraut, kimchi), cucumbers (quick or fermented pickles), carrots, radishes, daikon, garlic, hot peppers, and green beans are all common. Dense, low-sugar vegetables ferment best; very watery or delicate items can turn mushy. On our item pages we note when something is a good candidate for pickling or fermenting and link to recipes where we have them.

Canned pickles — Vinegar-pickled foods can be water bath canned for shelf-stable storage. Use a tested recipe and processing time so acidity and seal are correct.

Jars and canning equipment

Wide Mouth Mason Jars Ball Classic glass canning jars for preserving, freezing, and storing food with two-piece vacuum lids

Canning Utensil Set Ball Complete starter kit for water bath canning including rack, jar lifter, funnel, and essential tools

Water Bath Canning Pot Granite Ware Large enamel pot with jar rack designed specifically for water bath canning

For sealing jars after opening (fridge storage), reusable lids and vacuum sealers work well with the same mason jars.

Jar storage: lids and vacuum sealing

Mason Genie Vacuum Sealer Mason Genie Handheld vacuum sealer designed specifically for sealing mason jars to preserve food

Leak-Proof Plastic Lids (Wide Mouth) Ball Reusable plastic lids for wide-mouth Ball mason jars; leak-proof, airtight, dishwasher-safe for everyday storage