If you like pickling you should try brine fermenting, you'll love it.

I've been eating from the same ferment jar for 6 months now since I learnt about it.

About 5% salt, that's it.

Add pretty much whatever you want.

I was fermenting chillis and tomatoes over summer, same jar is now full of cucumbers and garlic.

The Chinese woman I learnt this from, she had a living ferment that was 300 years old, passed down through her family.

They even have special jars over there where you fill the top part with water to create an air lock, similar to how you have airlocks on barrels when fermenting alcohol.