I’ve been getting Ba-Tampte garlic dill pickles which are fermented. They are good.
I just got a bag of their sauerkraut, which I believe is also fermented - no vinegar listed as an ingredient.
Here in CA we have Bubbies pickles and kraut, naturally fermented.
And now some specialty producers are emerging, “Napa this that and the other” etc.
They all cost more than stuff “pickled” with vinegar. And all have less salt too.
Far superior food...