Some of these questions may be answered elsewhere. I tried to search for them, but I'm not having one of my better days and I don't have the patience to poke through all of the potential hits. Sorry if any of these questions are repeats. :-/
I'm been reading "Wild Fermentation" by Sandor Ellix Katz. Interesting book but it raised several questions and I wonder what has been the experience of others. First, what has been your experience with vegetable ferments, sauerkrauts, kimchis, and the like? In particular, how does fermentation impact starchy root vegetables, e.g., does the starch remain "encapsulated" or does the starch because "available" as with cooking? Second, I'm very interested in miso. Does fermentation "digest" any of the starches from the beans?
Thanks in advance and again, sorry if I'm rehashing old information.