Lactofermented Foods

Left: mixture of sweet and hot peppers, onions and carrots, which will be pureed to a spicy sauce when it has fermented.
Centre: red sauerkraut. Tastes just as good as the traditional sauerkraut from white cabbage.
Right: Garlic. When fermented, I'll drain off excess water and puree it to a paste.

The principle is the same in all cases: finely chop vegetables, mash them up to make them juicy, add 2% of their weight in sea or kosher salt (not table salt, that contains chemicals which interfere with the fermentation).
Put them in Kilner jars, and leave in a warm place for 2 weeks at least.
Simple really.