Purpose: Preserve the food for a longer period of time 

Fermented pickles are not limited to cucumbers but can be made with cauliflower, radishes, onions, green beans, asparagus and a variety of other fruits and vegetables

Benefits:

1. Excellent source of probiotics: Similar to those found in yogurt, probiotics are known to have many health benefits such as improved digestion, enhanced immune system & better brain function.
2. Higher nutritional value: fermentation produces and enhances the levels of enzyme, minerals and vitamins such as Vitamin K.
3. Easier to digest than raw or cooked vegetables: fermentation breaks down hard-to-digest cellulose.
4. Safer to eat than raw vegetables: E. coli bacteria is killed during fermentation.
5. Low in Calories 

Keep in mind that they are high in sodium:

• Not good for people with hypertension
• Causes water retention

Pickles made with vinegar: (Instead of salt + water)

• Doesn’t lead to natural fermentation
• No benefits from probiotics