This salting process is a curing process and not a fermentation process if the salt weight is at 25% of the food weight. This works very well with vegetables. Although it seems like it would be too salty to eat it is not. The vegetables will sweat out their fluid and intake the salt brine,which cures it, like a ham, and but the curing process makes the vegetables crunchy,tangy and vividly colored. I produce a batch every week to final one week. As soon as one is done I produce another. I also have a quart of chopped onions in the cure. If sun dried they turn out into a crispy salad condiment.
Source: thesurvivalpodcast.com