Lacto-Fermented Veggies

So I tried pickling for the first time last night.  Chopped up some broccoli from Kroger and mixed it with baby carrots, then put it in jars with a 5% brine and spices.  The idea behind this kind of fermentation is that the salt keeps down the bad bugs while Lactobacillus gets up to speed churning out lactic acid; long-term, it's the low pH that is preserving the food.  I'm interested in it because it's a fairly easy way to get started in preserving food, plus I just like the idea of raising a host of bacteria to turn ordinary food into something better.  I'll let you know in a few weeks how they turned out and which spice blend I liked the best.