How does salt encourage the desired fermentation when cucumbers are pickled?

In the context of food preservation, the addition of salt is essential for controlling the microbial environment during the pickling of cucumbers.

Without salt, fresh vegetables typically undergo a slow, mixed process of fermentation and putrefaction. By adding salt, processors can selectively suppress undesirable microbial activity that would otherwise cause spoilage. This creates a favorable environment that encourages the specific, desired fermentation process, during which the cucumber's fermentable carbohydrate reserves are converted into acid.12

This method of using brine allows for the stabilization of the vegetable tissues, enabling the resulting salt stock to be preserved under controlled conditions for several years.13