Veggies fermented in sea water instead of salt brine

Food fermentation is besides gardening, personal development and playing music one of my biggest passions, which I do already for more than 15 years. This meanwhile includes Sourdough, milk and water Kefir, Kombucha, Natto, Tempeh, veggies and dairy-free alternatives made from fermented nuts. 

Traditionally veggies are fermented in salt brine. The most famous one among them is Sauerkraut, which is made from white cabbage and fermented in a 2% salt brine.  

Few months after I began drinking isotonic sea water, I came to the idea, to try fermenting veggies in pure sea water, too. 
 

So far I had the following guinea pigs:

• Sauerkraut
• Radish
• red cabbage
   

All fermentation processes went very well. The taste and acidity was similar like if I had used a traditional 2% salt brine. Only the colour of the veggies changed significantly more towards yellow. If you add Sodium bicarbonate (NaHCO₃) to veggies before you steam them, they keep most of their colour. From that I conclude that pure sea water with its 3,6% total mineral content, contains a lower amount of Sodium than a traditional 2% salt brine.
Regarding the shelf life of the fermented veggies I can only report that 2 months are no problem, when stored in a cool place like a fridge (up to about 10°C). If its storable as long as veggies fermented in salt brine, I don't know yet, as these are known to be still edible 2yrs or even longer after the end of the initial bubbling period.

Under the bottom line, I dont mind taking a slight loss of colour into account in exchange for getting the full spectrum of (trace) minerals, covering the whole periodic system of elements. Everyone who tried my seawater Sauerkraut so far, liked it even better than the traditional one. 

Here's the basic recipee: 
As I'm too lazy to knead the cabbage, I just cut it into fine stripes, put it densly into a bucket (made from food grade PE or PP), traditional fermentation pot or iron-on glass (depending of the volume of the batch I'm making), covering it with few whole leaves to prevent floating of small pieces, then fill the whole vessel with pure sea water till the top, close it air tight as this is an anaerobic kind of fermentation, and put it in a warm place (20-30°C) for about 2 weeks / till the end of the initial bubbling period. During that one if I use a bucket, I lift the lid as little as possible to let the overpressure of Carbon Dioxide (CO₂) out which is exhaled by the lactobacteria (the other mentioned kinds of vessels don't need such daily care). As soon as this bubbling period is finished, I put the fermentation vessel to a cooler place. The Sauerkraut can then be filled into smaller airtight vessels, too, together with enough brine to keep it covered. Otherwise cream yeast easily develops which affects the taste unpleasantly (but at least isnt toxic) and is a sign that the ferment was exposed to oxigen too long.