Hello,
One of my vegetable experiments didn't work very well at all. I forgot to put salt in my yellow grated carrots in brine, to which I had added quite a bit of Kefir whey (because I was also making Kvass at the same time and as I am new to it I must have got excited and distracted) and when I checked it a couple of days later, it had a smell of "rotting" despite the Kefir whey being in it.
I hurried to put some salt in it, and thought the bacteria might take over the rotting bacteria and change it round (I did save a beet kvass by adding salt, it turned super in the end, hadn't put enough salt it...) and I left the carrots another couple of days.
When I opened it, how terrifying, I had carrot foam rushing up to the top of the jar and lashing out the sides onto the floor!!! That was really funny, I did try some but it was dodgy tasting (still tasted of slightly decomposed carrots with the carbonated taste) so I ended up throwing it away. (took me a while to work that out)
See, I thought that if you had the culture added and the vegetable were sweet (in this case the carrots were a starchy, sweet vegetable) as well as forgetting the salt, I thought it might still grow- but I will not forget salt again!!! (and thinking back at what I wrote, I would suppose this could be a hazard for botulism as the right bacteria didn't develop fast enough...perhaps...) It's all experience...still here and didn't suffer ill effects from having a half teaspoon of dodgy carrot.