Lacto-ferment for sour pickles? Cucumbers certainly ferment well. For the price of a little non-iodized salt, cucumbers can be transformed into sour pickles. Lactic acid generated by the fermentation is softer on the palate than vinegar (acetic acid). Lot’s of how tos online. I think it is roughly 3% salt by weight of cucumbers and water, but I’d look it up if interested.