@ctviggen Bob, perhaps you might be over-thinking this a bit?
The microscopic battle between bacteria producing the fermentation you’re after has been raging for a gazillion years and will continue long after we’re gone.
I’ve found that a few degrees higher/lower, a bit of pH higher/lower, spices first/last, this H2O vs that H2O, … it doesn’t make too much of a difference over things I can actually control. The veggies themselves (time of season, individual ripeness, etc.) has so much to do with the final outcome.
While the “science” of it tends to work itself out once the process begins, I’ve yet to produce two batches of fermented veggies that are identical, and certainly not two-in-a-row.
Each batch seems to have its own unique fingerprint - kind of like a vintage of wine. They come from the same vine, but each year has its own personality.
My free advice (overpriced): Give it your best shot and then savor whatever turns up. Try to replicate what works, but don’t be surprised if you get surprised. Enjoy!