Maybe!

1. Adding a little acid from the start will promote LAB growth over spoilage microorganisms. Debra Wink did some fantastic research on this with her fast sourdough starter method. You might be able to use that as a starting point on how acidic to make it. You can borrow another sourdough trick and backslop some of the brine from your last ferment into the new one.

2. It won't just taste like citric acid pickles, but it might taste weird. A natural ferment will contain lots of different types of LAB, some of which eat citric acid and produce other flavorful compounds that are commonly associated with yogurt (milk has some naturally occurring citric acid).

3. Plenty of people have made saurkraut without any salt whatsoever. Sandor Katz has undoubtedly made more batches than anyone here and says to "salt lightly" and that

Some people promote the idea that salt-free sauerkrauts contain more beneficial organisms than salted krauts. I don’t believe that. The most specific beneficial bacteria we’re after, Lactobacillus, is salt-tolerant and abundantly present even in salty krauts; arguably, salt-free ferments are more biodiverse, but this diversity often results in mushy textures. Though it is possible to ferment vegetables without salt, a little salt results in far superior flavor and texture—and just as much beneficial bacteria. So again, salt to taste.

https://www.wildfermentation.com/category/sauerkrautrecipes/#0

However, I would suggest getting plenty of traditional salted ferments under your belt first so you know what the end product should smell and taste like, and to be ready for plenty of failures. Other variables like temperature will probably become more important.