All veggies contain lactic acid to some degree which is what you need to start the fermentation process. However, some veggies taste wonderful fermented (cabbage, green beans, cucumbers, broccoli etc.) others, (like kale, spinach, etc.) do not taste so good when fermented. If you look at local food traditions and customs when it comes to fermented foods, you'll learn quickly which veggies are good for fermenting and which ones are better off cooked or eaten raw.
Originally Posted by DeltaCypher0
"The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."