Ugly Dougly wrote:Pickles can be made with either brine or vinegar. Sauerkraut is brine only.
Incorrect. There are vinegar-based sauerkraut's out there, just check the labels in the store - there are also brands that add sugars to sauerkraut & preservatives to both (properly brined foods don't need preservatives). They are disgusting, and I assume a major reason a lot of people think they don't like either.
The difference is that the vinegar method is the modern industrial "quick pickle" (also done at home & restaurants), and brine is the traditional, but slow, method (again, also done at home & restaurants). A brined pickle gets it's pucker from slow lactic fermentation & the herbs and spices added while it's fermenting, a vinegar pickle gets it's pucker from the vinegar. I've had friends raised on vinegar pickles taste a brined pickle, and pretty much swear off the vinegar ones for life.
Again, not that I have an opinion on pickles, nor would I say that I eat them almost every single day of the year (even if it's true)