Is it true that pickling is a process of food preservation using brine or vinegar for anaerobic fermentation?

Pickling is a method of food preservation that involves soaking food in a brine solution or vinegar. The acidity of the brine or vinegar, along with the lack of oxygen (anaerobic condition), creates an environment that is unfavorable for the growth of spoilage bacteria and instead encourages the growth of beneficial lactic acid bacteria, which ferment the food (anaerobic fermentation). This fermentation process helps to preserve the food and gives it a characteristic tangy flavor. The food remains in the brine or vinegar solution for several days or weeks, depending on the type of food and the desired outcome. After pickling, the food can be stored for several months without refrigeration, allowing for long-term preservation. This method can be used to preserve a variety of foods, including fruits, vegetables, meat, eggs, and fish.