Our surroundings seas have salinity levels within the range used for lacto-fermentation of vegetables. On the western Atlantic edge salinity is around 3.5%, on eastern shores the North Sea hovers around 3.4% – here salinity is slightly more diluted by freshwater run off from Britain and Northern Europe. To preserve and pickle vegetables immersing them in a brine of 2-4% salt is enough to inhibit growth of unwanted microorganisms, allow salt tolerant Lactobacillus bacteria to convert sugars to lactic acid, and have an end product within the realms of salt palatability for humans.