Cultured Veggies with Salt
When you add salt, submerge the vegetables under the water, the good bacteria will dominate and keep out harmful pathogens. The salt pulls water out of the cabbage (through osmosis), and this creates the brine in which the cabbage can ferment and sour without rotting. The salt also has the effect of keeping the cabbage crunchy, by inhibiting organisms and enzymes that soften it. I do believe that using a starter culture has a lot more benefits, including more probiotics, but this is a good method as well and the health benefits are many. You can check out all the pros and cons on this article. Do Cultured Veggies Need a Starter? Click here
Note: I don’t recommend culturing vegetables other than cabbage without a culture. Cabbage has its own special properties that make it safe and easy to culture with just salt and water.