What is the difference in flavor between a fermented pickle and a vinegar pickle?
I've been fermenting for quite a while (everything from sauerkraut and kimchi to Indian-spiced grated carrots and kohlrabi spears with dill), and my two cents is that the flavor of fermented pickles is vastly (vastly!) superior to that of vinegar pickles. Fermented pickles are indeed fruitier and more complex. When I have the first taste of something I've just fermented for the first time, I'm almost always surprised and pleased to the point of involuntary smiling and "mmm"-ing. It's just pure joy.

Most importantly for me, fermented vegetables taste more like vegetables than those pickled in vinegar. With vinegar pickles, I now find the vinegar totally overpowering, even just when opening the jar. I feel like I'm eating processed food. Fermented vegetables taste closer to fresh. 

Another fun thing is that fermented pickles continue to mature with time. I usually keep my ferments at room temperature for one to two weeks, then move them to the fridge. The cold slows the fermentation way, way down, but it doesn't stop it completely. If you make 5 pounds of sauerkraut and consume it slowly over, say, two months, you can bet that your last serving of it will taste quite different from your first. But it's always good.

It is absolutely worth the extra effort to go the fermented route. It's an adventure in deliciousness. Here's a site with some great recipe ideas: http://www.picklemetoo.com/recipes/.