> As one example of this, how are you supposed to protect these fermented foods from pests? I get the sense you're supposed to leave them out, uncovered, but that assumes you live in an area that allows you to do that.

Typically the recommendation is doing ferments indoors with a cloth on top to protect from pests. I use jars with one-way valves that allows gas out but not in. Vegetables are covered in natural microbes and you don't have to keep them uncovered or out. I do my ferments in a city apartment with no issues. :)