I tried it myself and fermented brazilian nuts with apples in salty brine.
There was bubles even around nuts! So I guess they fermented. But i use sugar in brine too.
After few days, nuts had that soaked flavor, that i already know from the past + apple flavor from the brine.
I´m still not 100% sure if carbs in the nuts really fermented, or if just nuts picked up the fermented flavor from their´s surrounding.
Please share your opinion, if nut lacto-fermentation in the brine works and so it´s benefitial, or not.
Because you know germans can ferment everythink
, like eggs or sausages, but that´s not real, just thinks around ferment and eggs/sausages pick their sour flavor. It´s similar to giving food to vinegar. Thats not what i want. I want nuts to really ferment itself.