For a small home lab for vegetable fermentation, start with:

Cleanable work surface, cutting board, knife, and mixing bowl
Digital kitchen scale and measuring cups
Food-grade fermentation jars or crocks
Lids or airlocks, plus fermentation weights to keep vegetables submerged
Canning or pickling salt
Thermometer to track the room temperature
Labels and a notebook to record ingredients, dates, and results
Refrigerator for finished batches

If you plan to develop repeatable products, add a calibrated food pH meter and its calibration solutions. Start with a tested sauerkraut or pickle recipe before experimenting with green chile blends; the salt amount, temperature, and fermentation method matter