Has anyone fermented these? Sounds like a bad idea, but wondering if they got crunchy like a pickle or turned to mush. I have someone requesting me to do a huge batch and I'm worried it will go very wrong!!! Thanks for any shared experience.
Well- nobody responded, but I went ahead and did a batch of fermented zukes and broccoli with shredded carrots and Italian spices/herbs and it turned out AMAZING! Would be the killer secret ingredient in any cold pasta salad or anti-pasto dish. Used fresh sage leaves, oregano, lots of garlic and basil. Sliced the veggies and covered in a salt brine, a little less than 1 TBS salt per cup. Fermented about 1 week. Perfect.