I have recently started making lacto-fermented vegetables.
I found THIS whey-free version on The Whole Life Nutrition blog. I love this recipe because it is so easy. All the batches I have made so far have included beets which add this luscious pinkish purple color to all the vegetables. I will say that it smells pretty bad though. (a little like stinky feet) I had to move the jars out to the tool shed for the final days... but... when they are done they are tasty, and so good for your health. And they last for 3 months in the fridge. And my kids will eat small portions of them.
1 glass quart jar with a plastic lid
1 to 1 1/2 tablespoons sea salt
2 cups filtered water