I have done a similar lacto-fermentation process with these Dilly Carrots, and it was VERY easy. Sauerkraut, kimchi, and various other naturally preserved condiments are all lacto-fermented and therefore contain beneficial bacteria.
By way of clarification, lacto-fermentation includes whey and salt in the preserving process. You can use the term "cultured", by using just salt, usually twice the amount called for in the lacto-fermented recipe. For example, if I am making sauerkraut with 1 Tablespoon salt and 1 Tablespoon whey, then I can omit the whey and just add two Tablespoons salt.
Lacto-fermentation is sometimes called lactic acid fermentation. I like this definition from "The Benefits of Lacto-Fermentation" by The Nourishing Gourmet: "Lacto-fermentation happens when the starches and sugars in vegetables and fruit convert to lactic acid by a friendly lactic-acid producing bacteria." So there you go! This is how you can awaken your foods into live, cultured, probiotic foods. Think yogurt, but with way more possibilities.
2 heads organic green cabbage
3 1/2 Tablespoons salt
1. Shred cabbage, mix in salt, and put into a non-reactive bowl for 15-30 minutes. The salt will draw the water out of the cabbage, making it unnecessary to pound it.
2. If you have a fermentation crock or fermenting jar, like this one I have, then transfer cabbage to the fermenter. That will ensure that no air is in contact with the cabbage. Cover with a towel to keep light out of the jar. If you do not own one of those fermenters, you can weight down the cabbage with a plate, or bowl, or jar, or bucket filled with water, placed directly on top of the cabbage in the bowl. Just make sure the cabbage is completely submerged. Cover with a kitchen towel to keep dust and bugs out.
3. Let ferment for several days at room temperature. Just taste it every day and see how the flavor is. If using a weight method, make sure you take the weight off and clean it every day, and skim any scum that might appear.
Try to have one lacto-fermented item per day, preferably per meal. Enjoy!