Fermented vegetables

Lately I have been going a bit crazy with making fermented vegetables. It's summer here now and I crave raw, crunchy and cool foods but don't exactly want to eat the vegetables I can tolerate raw, so I've been fermenting them!
I've made beet kvass (which has been a tasty wonder tonic), sauerruben with turnips and swede/rutabaga, red sauerkraut, pickled marrow, bok choy kraut, pickled summer squash, turnip with kale and garlic and swede with kale.
The only one I didn't like was the bok choy one. Never really likes bok choy anyway but it was worse a try. I reused the brine in another ferment and buried the rest in the garden.
It will be interesting to see how the addition of garlic goes!