So I know that the process of fermenting vegetables is an ancient one,
but I suppose probably not paleo.  Still, I'd like to try it, because I
hear it can help with digesting foods one otherwise has problems with.
I have problems with a lot of (even paleo) foods and thought that
perhaps lacto fermentation might be more paleo than, for example, simply
not eating a wide enough variety of fruits and vegetables.

What do you guys think of this?  I've seen reports of fermenting roots,
tubers, fruits, and vegetables.  Apparently, almost any food can be
fermented, and apparently, it is easier for the body to digest, for
example tubers and certain green vegetables.  Even non paleo foods (such
as soy or grain) can be made more useful through this process because it
supposedly destroys a good portion of the anti-nutrients.  Is this
true?  If so, how does one ferment a vegetable?  I'm especially
interested in processes that use very little salt or cooking, because
these are likely to be more ancient.

Erik