I use the salt to water ratio in this recipe:
http://blog.culturesforhealth.com/lacto-fermented-kosher-dill-pickles/
But then I just kind of wing it with what I add; always fresh, crushed garlic cloves, peppercorn and dill, sometimes mustard seed, sometimes whole allspice, sometimes cinnamon stick, never in any measured amount, just what looks good. Though, I find that dill seed gives more dill flavor than the weed. I use quart mason jars and screw down a coffee filter with the lid band instead of burping the jar every day. And, when they are done brining I remove a little of the brine and replace it with white vinegar to get a more dill pickle flavor than the sour pickle that a natural fermentation will create. And to keep them at an appropriate temperature during brining I put them in a cooler with a small ice pack. The cucumbers stay crunchier if you brine them between 60 - 70 degrees.
If you want to jump start a vegetable pickling process you can add one or two capsules of probiotic powder. I have done this. NOW FOODS brand vitamins used to have a great deal on 3oz of probiotic powder but now you have to buy it in the more expensive capsule form.
Before we had bottled beer and beer in cans...... all beer was non-pasturized and was teaming with great probiotic bacteria. Any real micro-brewery will have its own non-pasturized beer on tap.
As a generalization...... You get a quart of plain Greek style yogurt and all the bacterial cultures are intact. To make a fruity yogurt out of this...just stir in some jam or jelly. But just a spoonful of honey or real old timey black molasses is also good and what I like