Things are starting to come in from the garden and I just have a quick question about Fermenting and Vegetable substitutions.
I used the NCHFP fermenting recipe for Cukes last summer and it was tremendous, in fact, I planted more cucumbers this year so I will have more to ferment.
My question is, can I use this same technique to ferment any firm vegetable, radishes, carrots, beans, cauliflower, broccoli, Scallions? Or can someone kindly direct me to another protocol for these vegetables.
Thanks in advance!