Re. inoculation with lactic acid bacteria, Sally Fallon (Nourishing Traditions) recommends using a tablespoon of whey per jar of fermented vegetables. It allows half the salt to be used, and in her opinion, produces better tasting results.
So far, all I've fermented is carrots (Sally Fallon's ginger carrots recipe). I used a ton of ginger so it was spicy-strong, but I liked it much better than sauerkraut.
I'm really excited to make kimchi with kale (doesn't need anything added except the kale, because of its natural yeasts!), like Miles posted awhile back on his blog goingferal.wordpress.com.