Weigh your cut vegetables, then add 2-4% salt by weight. Thoroughly mix it in a glass bowl by hands and let it weep out water. Let it sit in a jar with weight

Weigh your cut vegetables, then add 2-4% salt by weight. Thoroughly mix it in a glass bowl by hands and let it weep out water. Let it sit in a jar with weights to keep the vegetables below the brine water level. After a few days (depending on heat and the desired softness and fermentation) drain the excess brine and add chopped garlic, green onions, ginger and chili powder (I usually leave a bit of brine to wet the chili powder). And seafood if you're interested. Pack this into jars and let it sit in a cool place for awhile (I use the fridge if I have space, otherwise a root cellar, or in the ground works). But yeah, 3% (non-iodized) salt by weight. You can top off the brine with filtered water if your vegetables don't weep enough, but this hasn't been a problem for me.