Fennel seemed like a natural for lacto-fermentation.
There are many recipes with fennel as an ingredient (especially in cabbage kraut), but no one seemed to talk about just fermenting up a big ol' batch of fennel.
So I gave it a spin using my standard brine: 3T kosher salt per quart plus bay leaves, peppercorns, and corriander. I ran one batch with two mason jars of fennel, and a second batch with three.
Of the five jars, three turned out delicious but took a weirdly long time. I left the other two jars running for 5-6 weeks but they didn't show the active bubbling I expect and they never really came together. They were somewhat tart, but their pH was up around 5 instead of down in the 4's where it should have been.
Is there some reason fennel doesn't want to ferment?