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:
beets (especially golden ones)
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.)