Well, my first post here answered your question, while last was responding to something else! Hopefully useful for someone, unlike Oxford Landing wine…
Not sure I follow the reasoning here? Fermentation requires yeast, which will not survive in a very acidic or salty environment.
Not all. Some bacteria cause fermentation (but not predominantly producing alcohol from sugar). In the case of pickling, where acid is not added directly, as it is when pickling in vinegar, the acid is lactic acid produced by lactic acid bacteria, organisms that are omnipresent, already on the veg or whatever. When the appropriate concentration of salt is added, other bacteria (e.g. those that may cause rotting of the food, are suppressed but lactic acid bacteria are able to thrive, which without being swamped by other bacteria they do, and the result is lactic acid, the acidity, and picked food! The production of the acid by the bacteria is generally considered to be fermenttion, akin to with yeast, but different chemicals produced,
Yeah likewise