Cauliflower:
The hybrid types of cauliflower that have colors do not ferment successfully. Cheddar, purple, any color other than white should be avoided.
Tomato:
Ripe tomatoes do not pickle well. Green tomatoes are better choices, but will not provide a tomato flavor; it's more like a tomatillo. To enhance a recipe with ripe tomato flavor use a small amount of dried tomatoes, or tomato paste.
Tubers:
*Potatoes and yams can be fermented. Cooked and fermented tubers will have more flavor than raw. To bake: peel, chunk and bake 2.2 pounds at 350 degrees for 45 minutes. Mash and mix with 1 Tbsp. sea salt. Then add in 4 Tbsp. live-cultured yogurt, or 4 Tbsp. of brine from a previous batch of fermented veggies. Ferment for 2 days and then refrigerate.
*According to Fermenting for Dummies, A Wiley Brand, by Marni Wasserman and Amy Jeanroy,