I have some Iranian friends who occasionally bring pickles over to share. I decided to make a fermented version (as my friends usually just use vinegar), and the pickles turned out amazing!
Be warned, this recipe requires a lot of chopping.
I used a recipe similar to the link, but substituted the vinegar with a 2% salt lactoferment. The spicing is crucial to its distinct flavour.
Huh. I thought I had linked to a generic recipe. Here’s what I used. The herbs are important for its distinct flavour. Also, I tend not to specifically measure my veg or herbs:
Eggplants (roasted, with the flesh scooped out. This I find unique as it’s the only place I’ve ever cooked a veg before pickling.) cauliflower carrots tarragon dill parsley mint savory garlic chili peppers Nigella seeds turmeric 2% salt and ferment about a week or so.