The other veggies are what ever we got.
I also try to get some sour kraut in 3 or 4 days a week.

I've made the salt fermented kind that's supposed to be so good for the gut, but I have difficulty getting the right amount of salt...mine is always too salty. I've got a friend from Ukraine who makes it just perfect--serves it with fresh parsley and toasted sesame oil--doesn't sound good but it is amazing. Of course, she doesn't know how much salt she uses...she says to me, "just don't put so much salt in."

but now I just the unprocessed kind in the dairy section.
Really cheap either way.
My go to snack is smoked salmon on a multigrain cracker topped with a little kraut and a little mustard.

Shred cabbage about a head at a time, salt, pound down, repeat until near full. Put weight on Sit for five wks or so out of light.
Inspect at times for mold, replace top leaves, skim off discolored. Salt weight about 2% of cabbage weight. Heat before canning, store where cool.
Give to friends. Tastes much better than anything you can buy. Learned from parents.

Mine is not canned--that would kill the good bacteria. I make small batches. But I'll try the 2% salt/cabbage ratio and see if I can make it less salty.
Another kind of "ferment" thing I've been doing lately is to make a kind of slaw out of cruciferous veggies: broccoli, red and green cabbage, or whatever other crucifers you have on hand. Then I add red and yellow onions, julianned carrots, radishes, turnips, sliced celery--this makes a lot of slaw. I put it in jars in the fridge with a boiled dressing that I make for slaw. I serve it on my fresh greens at every meal. It's not truly fermented, like in salt, but you get lots of fiber by eating it as a dressing for fresh greens. It's really yummy and saves the work of cutting up a bunch of stuff for salads at every meal..

Stay well. Happy Valentine' Day.