Fermentation has been around for thousands of years and can be accomplished with very little experience or technical support.
There are a few rules:
The vegetables must be submerged under liquid at all times
The temperature should be between 55ºF and 75ºF
There must be a way for CO2 to escape
Salt - either 0.4 ounces by weight per pound of vegetables or 1 ounce by weight per 1 quart of water.
The rest is up to you
Chop the vegetables to your liking
Add your favorite spices
Weigh it and mix in the correct amount of salt.
Gently massage it and pack into a container.
Place something on top to hold it under water ( a small lid for example)
Place a lid with an airlock or a cloth cover.
Hold it warm until it is yummy.
Normally 3 days minimum, 6 weeks maximum.
Check it often and refrigerate when you like it.