Wow, wow, you've got everything wrong, please don't poison yourself. What you want is either lacto-fermentation or alcoloholic fermentation. For vegetables you'll want mostly lacto-fermentation.

Here are the steps:

• Get your hands on one of those mechanical jars
• Add approximately 1/10 of the vegetables weight in salt to your chlore-free water
• Put everything into a jar and press a bit
• Fill the empty spaces with your salted water
• Close your jar hermetically and don't open it again before 3 weeks-1 month
• The inside of the jar will become milky/blurred approximately 3 days after you closed your jar. This will disappear after 1 one week and all that matter will drop to the bottom of the jar, leaving the water mostly clean.

Once you open your jar, it should smell like vinegar and you should have bubbles coming up. You should not have mold anywhere but above water, if any. Please don't eat that and eat only what was below water, which should be acid and salty.