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cmdandridge
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Combine all ingredients in a bowl and sprinkle with salt.
Massage or lightly pound until liquid (brine) starts forming.
Pack tightly into a clean jar, pressing down until the brine rises above the veggies.
Add a fermentation weight or use a cabbage leaf to keep everything submerged.
Cover with an airlock (or regular lid and "burp" the jar daily) and ferment at room temp for 4-10 days.
Taste daily starting around day 4. Once tangy and bubbly, switch to a regular lid and transfer to the fridge. It will keep in the fridge for several months.