They consider fermentation in this article as a form of rotting. Most pickles that aren’t mass produced are in fact fermented. The salt is used as a selective media for the right acidic organisms to grow in. So if it’s not a mass produced pickle and it’s barrel aged, like classic sour or kosher pickles, it is fermented.
Yep, called lactofermented. I just made a big batch of them. :) You can also use whey in the salt brine to ferment them.