> I don't know, exactly, except the resulting juice/pickling agent
> should be full of electrolites and tasty to drink.
Oh. Then what you want is brine and vinegar, primarily. Season to taste,
steeping most any vegetable will add nutrients.
My great grandfather used to take something he called "farmer's lunch" to
the fields. I was very little, but I recall it was vinegar, salt, water,
and an egg.
"Non nobis solum"