When we pickle, we use vinegar. The acidity of the vinegar allowed us to process the jars in the water bath canner and store them on the shelf for a long period of time. When we ferment, we use a salty brine (there is no vinegar). After the process of fermentation, the jars are stored in cold storage (in the fridge). There are many fermentation recipes on the blog. Make sure to check them out.