Dude, I know what brine is. You're being perfidious. Making vegetables shed water is not adding brine or using brine. It's just a salt fermentation. Look at any pickle jar and the liquid to vegetable ratio isn't anything like sauerkraut. You're really stretching the argument beyond the dictionary definition.

Let's just leave it here. Agree to disagree.

Yeah, I read the wiki, but I still disagree to it. Looking up pickle on Oxford dictionary, merriam-webster, Cambridge or dictionary.com they all say its a vinegar or brine preservation. None of them mention fermentation. I don't know why Wikipedia has decided to bundle the two things together, there's no source to it.

F.ex. Sauerkraut is a salt fermentation, but not with a brine. Yet, Wikipedia says its still a pickled food in contrary to the dictionaries definitions.

In my culture, we have a clear separation between the two ways of preserving food. So I'm just surprised ppl here bundle them into the same thing.

I disagree to this, could you provide a source? My definition of pickle is to prevent any fermentation and bacteria development, while fermenting is to preserve food with a specific type of bacteria/yeast.

Edit: their are many types of salt brine fermentations, like soy sauce, but wouldn't call that pickled either.

Yes, exactly. It's a specific type of pickles