Just google lacto-fermented vegetables for more details. For example, you should not use iodized salt as the iodine can inhibit the good bacteria. I use pickling salt, sea salt or kosher salt. Weighing it is best.

I often do small batches in 1 or 2 quart wide mouth canning jars. I bought some cheap real glass drinking glasses that fit loosely in the wide mouth jars to hold the veggies under water.

Ive had good luck pickling green beans/jalapeño peppers, cauliflower,  and lots of colorful mixes. Carrots taste ok but had kind of a slimy surface. Some kinds of hot peppers also didn’t work well. Trying it in small batches is a good idea.

I start taste testing after a week and when I like the level of acidity, remove the dill and grape leaves and repack the pickles in a vinegar/water mix and refrigerate.