I have made fermented pickles for several years now. The resulting pickled vegetables, KimChee and even butter pickles are far superior in taste to boiling and brining, although true, we tend to trade the spritzy flavor and better health for a less crisp pickle. Calcium chloride trades easily as a salt for sodium chloride (normal table salt), and I think is probably better for you, but I'm no Dr. But the calcium chlorine is way too expensive for the mild brine used in fermentation.
So what I do - I use rock salt salt and water (3/4 to 1 cup/gal) for the initial brine solution and fermentation, and then 4 air excluded weeks later, when the good micro flora have run their course, add about 1/4 tsp/ gal of the calcium chloride and let sit in the fridge a couple weeks.
Result - a crispy fermented pickle of old fashioned taste, which the crunch my family was trained to like from the bid sterile commercial guys who dumped their brine.
My brine goes into the next batch to keep,the good flora going! (add a bit of salt to bring the specific gravity up if you do this).
Try the CaCl on sauerkraut (cut in 1/2 in slices) for a good treat!
Ranzal the pickler