I was under following impression:

> No, pickling is not fermentation. Pickling use vinegar and heat to kill microorganisms. Fermentation, on the other hand, let the natural bacteria create lactic acid that will keep the bad microorganisms at bay, while improving the nutritional quality of the vegetables.

(https://revolutionfermentation.com/en/blogs/fermented-vegetables/differences-fermentation-pickling/#:~:text=No%2C%20pickling%20is%20not%20fermentation,nutritional%20quality%20of%20the%20vegetables.)

However found somwhere else following:

> Sauerkraut is a pickle! The naturally high water content in cabbage, mixed with salt, makes a brine, which therefore makes sauerkraut and kimchi a pickle as well as a fermented food.

So today I learned. Thanks for correcting me!