Fermented vegetables contain beneficial bacteria that have many health benefits, not only for digestion but immune stimulating and improved moods, detoxification nd metabolism. Combining your choice of vegetables with brine of salt water along with pickling spices and herbs is all that is needed. Vinegar is not needed and is not recommended since it will change the pH (acidity) and prevent the production of bacteria. Vinegar can be added at the time of eating for flavor, if desired. Vinegar that is non-pasteurized is ideal since it has its own unique bacteria. There are many articles and books on fermentation; Here’s link to simple video
:https://www.youtube.com/watch?v=i4cTqx_DIGM