So you only eat fermented vegetables? At home at least/
It's really the best way to complete meals, store vegetables, and have zero waste.
The lactobacillus naturally present on plants produces lactic acid which preserves the food and is very good for you. Lactobacillus can thrive in 2% NaCl. Bad bacteria can not. I save the brine to make new batches kinda like making yogurt or sourdough bread / starter.