Lacto-fermentation is not pickling. No vinegar. Salt creates an environment where beneficial bacteria (Lactobacillus) thrive, harmful ones don't.
Sauerkraut
Shred cabbage, 2% salt by weight (20g per kg). Massage until juice releases. Pack into jar, press with weight. Cabbage must be submerged. 3–7 days at room temp. Then to cellar — stores 6–12 months.
Salt Pickles
Brine: 50g salt per liter water. Cucumbers with garlic, dill, horseradish. Cover with brine, weight on top. 3–5 days warm, then cellar.
Why It's Healthy
Live bacteria are natural probiotics. Vitamin C is preserved during fermentation but destroyed by vinegar pickling. The Amish survived winters without scurvy long before vitamin pills.
Rules
Only rock or sea salt — iodized kills bacteria. Everything submerged — what sticks up grows mold. Surface mold — remove it, the rest is safe.