I love lacto-fermentation. I love the idea of increasing the digestibility of foods as well as some pro-biotic benefits. So far I've fermented alot of squash, carrots and garlic.
I want to expand my horizons. HOWEVER- obvious choices such as saurkraut don't interest me (not due to flavor) but due to me trying to improve my thyroid as much as possible. I would also like to get away from carotene as well as I seem to be going quite orange. Can you throw some ideas at me!?
Do you think there is any merit to fermenting white starchy foods, ie white fleshed sweet potato? Would you eat this raw if chopped, acidic and juicy? There doesnt seem to be much tradition for the fermentation of 'safe starches' but I feel this is probably because they preserve well on their own?