I don’t know what I’m doing wrong with lacto fermentation. Like I do fine with my kimchi and sauerkraut, but every time I try to regular ass pickles I always end up with some kinda salt tolerant mold. And I measure out the salt with a jewelry scale accurate to very very small numbers, and put a weight on them and everything, they say to do! If I had any hair to be pulled out, I would have done so by now because of this.