Fermented veggies are great but consume them in moderation and with caution. I fermented my own veges for quite some time but eventually found I couldn't tolerate them because of the histamines. Georgia Ede writes a good blog on histamines.
Does anyone know anything about wether it's possible to create fermented veggies that are low in histamine? I've read that fermenting them for over three months brings the histamine level down, but I don't know how reliable this is.