I'm new to the world of Vegetable ferments, only two batches of Kraut so far. But I love experimenting. So, I started a batch Saturday that is red cabbage, carrots, kale, and dill. It's starting to bubble nicely.
I'm curious if any of you have found a veggie that just doesn't work well with the wild fermentation process. After reading Sandor's book it sounds like just about any shredded vegetables will pickle down in to a tangy version of themselves. Are there any that change flavor in an unexpected way? For example home made strawberry wine is dryer than you would expect, while carrot wine is sweeter. Also any herbs or spices that do strange things when added to a ferment?
The book is so enthusiastic about the whole idea that I can't Imagine Sandor saying "Don't try to ferment beet greens, it tastes like a muddy gym sock" So, any warnings?
Thanks
Mark