I ferment all kinds of vegetables.
My favorites is a perennial tree kale
that grows all year around in California.
I shred it with a flow-thru shredder and pack
it into a crock
(3 T kosher salt per 5 lbs of vegetable matter)
Recently I also have been "krauting" nopales,
aka prickly pear cactus pads (ficus opuntia indica).
It is an indestructible drought tolerant plant.
(Remove prickers. Cut into small cubes or shred it with
a wide blade. Pack as usual.
It has nice crunchy consistency.)