It is possible the pickles you are talking about are fermented. They are indeed very different than what you would buy in the store. Other cultures have fermented pickles as well.

Regarding fermented cabbage, the sauerkraut you buy in the grocery store is very far from real fermented sauerkraut as well. It annoys me (maybe my eastern European ancestry surfacing) that they can even label it as such. If you have never had real sauerkraut, you are missing out. The grocery stuff is basically salty and sour cabbage. Tastes horrible.

My grandparents and great-grandparents homesteaded in Saskatchewan. I got to wondering how people in those times and living there did not get scurvy during the winter. I guess part of it was access to fresh meat. However, I know they also ate a lot of sauerkraut and "barrel pickles". The fermentation increases the vitamin C content of the food. I think even when they did not understand scurvy, they knew that eating that kind of food was healthy.

I've been meaning to make my own sauerkraut. It is really not difficult. I need some way to chop the cabbage. My parents have a special slicing machine. I suppose even a knife would do. Then you need some kind of fermentation container. Nothing complicated. The recipe is very simple. My grandmother used X tablespoons of salt per head. I've been using 2.5% salt by weight, which seems to work okay too. I like it to be less salty but still ferment and be safe. If I don't make it, I only get a taste when I visit my parents.