Fermented foods have been made since Neolithic times. Fermented vegetables begin with a method of preservation that enhances the nutrient content of food known as lacto-fermentation. Natural bacteria feed on the sugar and starch in the food creating lactic acid. The bacteria also produce vitamins and enzymes that are beneficial for digestion. It is believed that fermented foods can lead to a stronger immune system and an increase in antibodies.
I have been making sauerkraut from green cabbage for years. But almost any vegetable can be fermented either alone or by creating a mix of different kinds. You can also experiment by adding spice and herb combinations. The best news is that you don’t have to make mega quantities – small batch canning is a great concept. You can find many ideas and recipes on-line. Have fun with it!