Who wins this EPIC battle between the old world and the new world?

[Captante]

Some pickles simply use vinegar and not the natural and slower bacterial fermentation process to achieve the sour taste.

Not the ones I buy..... the only national brand I've tried that I really like is Claussen and I won't buy non-refrigerated pickles ever unless there's no other choice.

 

[Torn Mind]

Not the ones I buy..... the only national brand I've tried that I really like is Claussen and I won't buy non-refrigerated pickles ever unless there's no other choice.

Some of the Claussen products use high-fructose corn syrup, which is rather off-putting taste wise for me, irrespective of HFCS's health effects. They also list distilled vinegar in the ingredients list, leaving me to question whether they are truly fermented.

For example, a Bubbies pickle ingredient list lacks vinegar on its list.
https://bubbies.com/products/kosher-dill-pickles

 

[Captante]

You do realize that ALL "pickling" = at least a form of fermentation?

Many mass-produced American beers are carbonated by injecting CO2 into them under pressure but even they are born from "fermentation" despite "cheating".

And these are my favorite jarred pickles. (despite a couple preservatives)

The best pickles I've ever had by far however were the garlic-dills from the ORIGINAL Katz's deli in Manhattan. (right out of the barrel)

 

[Torn Mind]

You do realize that ALL "pickling" = at least a form of fermentation?

Many mass-produced American beers are carbonated by injecting CO2 into them under pressure but even they are born from "fermentation" despite "cheating".

And these are my favorite jarred pickles. (despite a couple preservatives)

The best pickles I've ever had by far however were the garlic-dills from the ORIGINAL Katz's deli in Manhattan. (right out of the barrel)

What matters is both the quality and quantity of the bacterial excrement.

I mean, the Vlasic pickles may sour, but the little microbes are all...dead before arrival and unable to make enough waste.

 

[Captante]

What matters is both the quality and quantity of the bacterial excrement.

I mean, the Vlasic pickles may sour, but the little microbes are all...dead before arrival and unable to make enough waste.

Crazy thing is Vlasic is far from the worst offender too!

I don't like their pickles much but they're still crunchy at least not mush and they taste like pickles. (not like a nasty sour chemical-bath)