> I quickly convinced myself that it's entirely plausible for CO2 to dissolve into the water in cabbage just as easy as water that isn't in cabbage; that this i

> I quickly convinced myself that it's entirely plausible for CO2 to dissolve into the water in cabbage just as easy as water that isn't in cabbage; that this is just advanced fermentation technology beyond my ken. But now I want carbonated dill pickles. Carbonating fruit is pretty common: apple, banana, strawberry, … This is usually done externally, by popping bits of fruit and some dry ice (not much) in a strong airtight container. You could probably do that with western (vinegar) pickles.