[mirimir]

The experience seems to be that organisms which tolerate high salt won't kill you.[0] Ditto for low pH.[1] And the bacteria in high-salt fermenting produce lactic acid.

0) https://foodsafety.wisc.edu/assets/pdf_Files/Fermented_Veget...

1) https://www.healthycanning.com/acidity-low-ph-is-what-makes-...