The hybrid types of cauliflower that have colors do not ferment successfully. Cheddar, purple, any color other than white should be avoided.
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.
*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,