It may work, don't know, let's find out.

I had some daikon in the back of the fridge that needed eating up, so I decided to make some fermented pickles.  Sliced it thin, mixed it with one chili pepper, also sliced thin, and added one generous teaspoon of sea salt per pound of veg.  Weighed it down and added water to make certain everything was submerged.

It's only been fermenting for three days now, but it is quite tasty.  I'm going to leave it a week or two, tasting it probably again in a week.  I really want the chilies to mellow and the daikon to spice up.  But who knows what will happen... it's all up to the invisible beasties now.

Affordable (they were all leftovers from the back of the fridge that were going to be tossed), healthy, vegan friendly and all that jaz.