Yes, but also my understanding is that the preservation technique of that name involves much more salt than modern palettes are willing to tolerate, and also salt itself was much more limited in supply.
Despite this, salt as a preservative was indeed critical to civilisation.
> fermenting
True, and also I want to say "blessed are the cheesemakers" etc. here. :)
And thus potatoes and sauerkraut was born.
I have been told there is a huge difference between the two.
There are the fermented pickles
There are the pickles that get mixed with prefermented preservative (usually vinegar/salt) and pressure-canned
And then there are the pickles that get flash cooked or not cooked, mixed with preservative, and refrigerated for a limited time
There is some difference in taste, due to modern additiomal conservants and minor changes in receipta, but not all that much.