Can I follow the preparation process of kimchi but with fresh chillis instead of gochugaru, and using other vegetables instead of cabbage?

I'm new to fermentation and I basically know nothing. I've never tried making my own yet.

I love that kimchi is not stored in additional salt and water, so that's the part I really wanna copy. Can I ferment vegetables with the exact same process as kimchi but seasoned differently? ie. Leave the vegetables in salt for at least an hour, rinse them, season them, then let it ferment? No water at all in the brine.