remotelove , 6 hours ago (edited 5 hours ago)

I would. While pickling is a good way to preserve food, the food itself needs to stay submerged in the pickling solution if not refrigerated. Acids used in pickling solutions are extremely hostile environments for bacteria.

Big caveat: Pickling and fermentation processes can be very different. One process may work to keep food safe for years, but others may only last weeks or days once the food is exposed to air.

Refrigeration slows down bacterial growth enough for days or weeks of storage, but eventually, robust bacteria will take over if there is just a little bit of air circulation. Warmer conditions with occasional air circulation and some kind of food source just increases the risk of bacteria development exponentially.

Before refrigeration was a thing, picking or salt packing was king. It works well, but it’s easy to screw up. Heck, I think authentic/traditional kimchi production never uses refrigeration and relies on the acids as well as CO2 and basic ethanol production to stay sterile safe.

These days, just throw everything in the fridge. It’s easier and safer because you don’t know exactly what preserving processes were used.