@indigo You got that right.
Pickling has come to usurp fermenting, as a description, in the name of shelf-stability. Fermented products, unless pasteurised, aren't so easy to ship around the country and leave on shelves at room temperature. And if you're going to pasteurise, why bother fermenting in the first place when you can just use acid to give a semblance of the effect?
// @joanna