Pack your veggies of choice tightly in a jar, interspersed with the flavour emitters: garlic, ginger or horseradish root and/or seeds and also with some horseradish or grape leaves which serve to keep softer vegetables a little crunchy.
Make a brine up of 1 dessertsp sea salt to 1 cup filtered water. Fill the jar with this brine to about 2cm below the rim. Make sure all the vegetables are submerged and place a weight on top to prevent vegetables from rising up and spoiling.
Check their flavour daily. When you think they are well enough fermented to be enjoyable to eat, slow the fermentation process by putting them in the fridge.