I call this kimchee, but I don’t put in the super spicy peppers that make this pickled vegetable dish true kimchee.  So it is more like fermented or pickled vegies.

Slice and mix:

cabbage
carrots
beets (especially golden ones)
onion
any other crunchy vegies on hand: string beans, cauliflower, etc.

Mix together and add several cloves of mashed garlic and sprinkle with caraway seeds.

Soak in brine made from 1/4 cup salt (get the good stuff!) and 1 quart water.  Weight vegies down so they are covered in brine and cover with a towel for about a week.  Taste occasionally.  When they taste good, eat them!  Put the rest in a  jar in the fridge (or not. They seem to keep just fine out of the fridge too.)