Hello recovering,

Go read there at //www.curezone.org/forums/fm.asp?i=768150#i

I've posted about the cultured cabbage/dills/green tomatoes etc before. Just read there at the links provided there.

Ynaig

Well, I was googling to find some recipes for my suggestion, when I stumbled across this great link!

http://www.fao.org/docrep/x0560e/x0560e11.htm

It lists different vegetables fermented around the world, and tells you how to do it! I am going to have to go back through this page and perhaps try some of them, myself!
Might want to check out the full fermentation info of this site:
http://www.fao.org/docrep/x0560e/x0560e00.htm#con
In fact, I think I'll repost these links as a new post, too!

Now back to my original suggestion----
If you are game, I will suggest making Malaysian Pickled Vegetables, known as Acar (pronounced Ah-char).
I have been toying around with the idea of making them, haven't done it yet. I have eaten them, including some homemade ones. The recipes are actually cooked, where the veggies are blanched, and they are preserved in vinegar. And there are a lot of spices involved! But I am thinking they could be lactic/salt fermented. They taste good, and involve a lot of vegetables!

Here are some recipes, they can give you some ideas, if nothing else:

http://www.tourismpenang.gov.my/article.cfm?id=64
http://kuali.com/recipes/viewrecipe.asp?r=208
http://www.geocities.com/Tokyo/market/7773/acar.html


AND... With the holidays coming up, here's an idea:
http://kuali.com/recipes/viewrecipe.asp?r=208
(You could do it NT style)