Yeah, I know the difference as we also ferment cucumbers, in the (Slovak) tartar recipe it's always pickled (in vinegar, dill etc). Also (napa) kimchi is somet

Yeah, I know the difference as we also ferment cucumbers, in the (Slovak) tartar recipe it's always pickled (in vinegar, dill etc). Also (napa) kimchi is something of an outlier to your rule of just veggies and brine, because the napa cabbage does not contain a lot of starch, rice flour (starch) and in some recipes sugar is added to aid the fermentation. This is not needed for the sauerkraut/kysla kapusta/kapusta kwaszona as it naturally contains enough sugars for the fermenting bacteria to feast on. But this is just me being pedantic, sorry.