by Tim Hall on Wed Aug 20, 2008 1:42 pm
If it's edible, green and leafy, you can almost certainly lacto-ferment it. You may find that some greens hold their texture better than others.
Tonight I'm going to pick a bunch of Turk's Caps leaves for use as a garnish much like pickled grape leaves. Turk's Caps are an ornamental plant native to my area that few people realize are edible. Never tried fermenting it before (perhaps no one has), but I'm confident they'll ferment well. There's really no end to what you can experiment with, and you probably have a lot of good things for pickling right in your own backyard.