Vinegar? Pickled but raw?

[jeebling]

Friends,

I understand that vinegar is the process of fermentation. Also, that entire process is the action of "life" doing its thing in the food...natural processes. I also know that there are different kinds of vinegar...I would consider raw ACV a raw food...the other vinegars are not looking too promising to me at this stage of my learning.

So, if a raw food product is "pickled" in vinegar, would you consider it raw? This morning I bought a jar of organic, pickled, "raw" garlic at the farmers market in San Diego. The lady told me that the enzymes in the garlic are still fresh and alive (but of course will die a little everyday just like all of life forms).

So...are "raw" pickles full of vitality? Are they raw?

thanks,
Jim