Vacuum bag advice, please

Can you experts give me a cheat sheet instruction on fermenting fruits and vegetables?

My circumstances are such that I don’t have time to research lengthy articles or read books on it. I have access to a vacuum sealer and some fresh goodies that need attention right now.

From a couple of previous posts, it doesn’t look like there’s brine involved. So what’s the deal? Rub salt on everything then vacuum pack it?

My fruit is papaya and a few clam shells of blueberries

The vegetables are sweet peppers, cauliflower, cucumbers, and a couple more that I can’t think of.

Please just give me some down and dirty instructions. I don’t need the theory … just tell me what to do 😜

I’ll learn the finer details as I go along later.

Thx!