Originally Posted by aravenel
Real pickling involves malolactic fermentation. Bacteria get in there and do their thing. Is shelf stable.
Quick pickling is just covering the food with vinegar and spices and letting it sit for a while. Has to be kept in the fridge, only good for a few weeks. But, is very quick and easy, and doesn't require boiling the jars.
this is almost right, i think. malolactic fermentation is a very specific type of lactic fermentation -- the conversion of malic acid to lactic acid. it's important in winemaking (especially overblown chardonnays), but all lactic fermentation is not malolactic (at least as I remember it). please correct if i'm mistaken.