Tangy, tasty, sour and sweet
Cultured vegetables have been created by people around the world for a very long time. Historical records document examples of cabbage and turnips being fermented using salt over two-thousand years ago. Not that we'd suggest trying a two-thousand year old ferment!
But the recipes created millennia ago worked the same way then as they do now. First, salt is used to draw moisture out of vegetables, creating a brine and making a fermentation friendly environment. Naturally occurring lactic acid bacteria then ferment the vegetables, consuming the sugars and producing lactic acid as a convenient byproduct. This is what makes natural lacto-fermented pickles and cultured vegetables taste sour and tangy, it also preserves the food and prevents spoilage.
Truly a natural miracle!