Pickling vs Fermentation & Probiotics in foods

Pickled foods are soaked in an acidic brine, while fermented foods undergo a chemical reaction between naturally present sugars and bacteria. Both processes create a sour flavor in the food. Pickling high-fructan foods have been shown to decrease their fructan contents while fermentation of foods such as cabbage to make sauerkraut and kimchi increase their FODMAP content. Sourdough bread making is however an example of fermentation which decreases the fructan content of the wheat.