> Obviously, 20% salt is a lot of salt, I think you can't use that much for many other kinds of fermentation (e.g. vegetables), because the product would be inedible.
For vegetables, you have lactofermantation that can make you attain a low pH.
For vegetables, you have lactofermantation that can make you attain a low pH.
I've made sauerkraut a few times, and you don't need it. You usually add ~1/2% of the cabbage weight in salt, press the cabbage wit the salt so that it release juice, and the juice becomes very acide due to lactofermantation.