Now here is the part that confuses most people. You need to pack your vegies into a fermentation container.

A Harsch crock works great for this, or a Korean kimchi jar. But a plain ol' Mason jar works good too.

I usually use Mason jars these days, or the bigger Korean kimchi jars. But I only use the ones with plastic lids. Metal lids seal too well, and that can lead to explosions. You can buy plastic lids for Mason jars, and they work great.

Pack the vegies in tight, to avoid oxygen bubbles. If there isn't any water covering the mix, add some water (or brine). You can cover the mix with a salted leaf (cabbage, grape, lettuce) and /or a ceramic weight.