Topic: Wild salt pickling: sauerkraut, Kosher pickles

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I wonder if anyone has tried salt pickling over the more usual UK method of salting and then vinegar pickling of vegetables/fruits?

I make lots of chutneys and pickles using vinegar but some spontaneous fermentation of the salted mushroom stage of making mushroom ketchup made me investigate further with salt.

I came across this chap:

http://www.wildfermentation.com/index.php

who is into salt pickling of everything.

I wondered if anyone had tried salting as a pickling technique - perhaps with cabbage for sauerkraut or with cucumbers and dill for New York style Kosher pickles - and could tell me what they taste like and any tips.

I've started with a batch of salt pickling damsons because that's what I had and they are in the larder making bubbles of fermentation very slowly. No real change on taste yet.