Are Claussen Pickles Fermented? (Explained)
Last updated on October 26th, 2022 at 05:19 pm
Over the last two decades, fermented foods are becoming more popular as their demand continues to rise daily.
The process of fermentation of human food is one excellent way of preserving food for a long time, not to mention its benefit.
Many human foods are fermentable today, so the question is, “Are Claussen pickles fermented”? This article gears towards knowing if Claussen pickles are fermented or not.
Claussen pickles are not fermented or pasteurized as the case may be, but they are pickled. The Claussen pickles undergo a different processing method involving soaking them in a vinegar solution. It is one reason why Claussen pickles aren’t a source of probiotics.
Why Are Claussen Pickles Different?
The Claussen pickles are different because they fall under a rare, quick pickles category. This type of pickles usually undergoes a different kind of preservation method.
The Claussen pickles are different as they do not ferment like other types of pickles.
They undergo a rather different preservation method known as pickling/fresh-pack.
So, while many pickles over the last decades have undergone the normal fermentation method of preservation, the Claussen pickles stand as an exception.
Claussen pickles go from vine to brine under the preservation method known as pickling.
Pickling is the process of food preservation, where food substances are left to sleep in an acidic solution.
This solution includes vinegar, water, pickling salt, and other optional pickling spices.
Also, Claussen pickles are pickled under refrigeration and not heated or pasteurized like other pickles.
They are without heat and usually around the refrigeration section in grocery stores.
While fermenting pickles will take time and expertise, the pickling preservation method is ridiculously easy.
Unlike other pickles, you can eat Claussen pickles fresh without heating them.
The process of pickling Claussen pickles is minimal and less tedious, and as a result, it is more economical.
Plus, you are sure to miss that sour interior sogginess that comes with fermentation.
In comparison, Claussen pickles appear with superior color, quality, and taste and are even crunchier.
Amongst many jarred options, I’ll say that the Claussen pickles are the best option.
Fermented pickles and other foods can last for years, even after expiration.
However, you cannot say the same for Claussen pickles, as they cook in a brine mixture.
Hence, once you open the jarred Claussen, you must constantly refrigerate it.
Are Claussen Pickles Good For You?
The obvious reason behind the continuous demand for fermented food in our modern world today is because of its health benefits. Claussen pickles are good for your health.
It would be an unpleasant mistake to assume that Claussen pickles are only food condiments and nothing more.
The health implications of taking Claussen pickles are true and proven. Learn more here!
For athletes, it helps strengthen the muscles, will grossly improve physical performance, and prevents muscle cramps.
Also, Claussen pickles have some secret ingredient that helps in relieving hangovers.
The best condiment after a long Friday night. Little wonder it is common in every house.
In addition, one great benefit of the Claussen pickle that makes it good for your health is its ability to reduce heartburn.
Similarly, the vinegar in the pickles juice helps stabilize blood sugar. This benefit of the pickle juice is one of the underrated nutritional values of the Claussen pickles.
Unfortunately, while there is a good part, there is also an equally bad side to a thing.
The bitter truth is that Claussen pickles of the present age are highly processed.
The use of artificial preservatives, unlike the method of fermentation, calls for concern.
Jarred and canned artificial preservatives are the major causes of cancer and related diseases.
It has sodium benzoate and polysorbate as preservatives which is not ideal for human health, especially for daily consumption in large quantities.
Also, calcium chloride is one key ingredient in the pickling process of Claussen pickles; while it may be Ok, it can also cause some stomach irritation.
It means that the continuous consumption of the Claussen pickles over some years may be detrimental to your health.
The bottom line is that while it’s a good option for vegans, it’s only a condiment and should be consumed only as a condiment. Pickles should rather serve as additives to the main meal.
Which Pickles Are Fermented?
Lacto-fermented pickles are the category of pickles that undergo the natural fermentation process, just as the name implies.
In any grocery store, pickles with no special preservation are the fermented pickles on the shelves.
It is to the fact that fermented pickles usually have an extended shelf life and do not require much preservation. The whole fermentation and preservation process occurs naturally.
One of the highly demanded fermented pickles is the little duck pickle which has a well-balanced combination of ingredients that serves just right.
A brilliant alternative to the little fermented duck is the typical cabbage kraut which is practically homemade.
The ingredients are additives to the pickle; the real fermented pickle is the brine under the jar, which is truly delicious and healthy.
Pickles allowed to follow the due process of fermentation without the need for brine are fermented pickles.
It is to say that every carbohydrate and sugar present in the pickle is naturally converted to other substances by the bacteria. They are working more like the circle of life.
Furthermore, it means that every pickle that falls under the quick pickle category is preserved by pickling and is not fermented even though the process overlaps.
Another easy pointer to fermented pickles is the nature of the taste of the pickle. A full-sour pickle is completely fermented, whereas half-sour pickles aren’t.
The table below lists good fermented and unfermented (pickled) pickles at the grocery.
| Fermented Pickles | Pickled Pickles |
|---|---|
| Kombucha | Cucumber |
| Kimchi | Asparagus |
| Sauerkraut | Radishes |
| Lime | Zucchini |
Are Grocery Store Pickles Fermented?
The majority of the grocery-stored pickles are fermented. Indeed, most pickles, food substances in the market and other big grocery stores are fermented.
Since a good number of pickles are fermented, you’d likely find that in a good number in grocery stores.
Note that fermented pickles have a long lifespan as the entire process is natural.
Various reviews on fermented food products show that fermented food substances can become overdue for their expiry date.
Based on that, it will be safe to have the fermented pickles arrayed in their brands without the fear of spoilage.
Only on rare occasions will you find a well-balanced, perfectly-stored fermented pickle that has gone bad.
However, the case isn’t the same with quick pickles. All the other big-branded pickles in the grocery store along the refrigeration section are not fermented,
Such prickles are marinated and stored in a vinegar brine with spices.
This preservation method is much easier than fermentation, which requires some expertise.
Also, it is worth noting that such pickled pickles do not have the probiotic bacteria as fermented pickles.
How Do You Tell If Pickles Are Fermented?
An excellent way to easily deduce whether a pickle is fermented or not is through the preservation method.
Generally, pickles that require constant refrigeration are quick-pickled.
Normally, the bacteria such as yeast and mold in fermented food substances prefer a moderate or slightly hot condition. It requires only a little or no further preservation again.
Furthermore, it is no new fact that fermented pickles have a long lifespan before they ever go bad.
Unlike pickled pickles that demand constant preservation after the first use, the fermented pickle will last longer, even without refrigeration.
When it comes down to pickles of various brands, the shelf-life is usually one or two years.
Surprisingly, like fermented wine, the longer, the better the taste and overall quality.
Also, another easy pointer to fermented pickles is the nature of the taste of the pickle.
Fermented pickles give a naturally occurring sour flavor without any added acid.
Fermentation is a natural process that does not require any artificial chemical activity.
A full-sour pickle is completely fermented, whereas half-sour pickles come from acidic solutions.
Also, all fermented pickles have good probiotic bacteria that help break down the food substances.
It is not the case with prickled pickles, as the acid does the bacteria’s job.
It will amaze you that these bacteria have a good role in improving human mental health.
Therefore, when you come across a fermented pickle with probiotic bacteria on its label, be sure it’s a fermented pickle.
Conclusion
The Claussen pickle in itself has much to offer as an editable condiment. However, after the process of fermentation, everything works at a whole different level.
Although the Claussen pickle doesn’t undergo the normal process of natural fermentation, it is no less a good pickle for consumption. Its benefits are not something to miss.
