Fermenting wild vegetables


Last year my partner and i experimented with fermenting (lady fern) fiddleheads and fireweed shoots. we forgot about them for many months, and my partner discovered them while cleaning out the bus we were living in. They were covered in mold and funk, and so she actually dumped one out, only to discover (as is often the case) that underneath they were fine. We still had a jar of each though, and they were delicious, especially the fiddleheads (with garlic). This spring we filled a 2.5 gallon crock with fiddleheads, and there is a thick fuzzy layer of mold on top, but i know that there is a treasure beneath.
Has anyone else been experimenting with fermenting wild (especially non-brassica) veggies?