Most anything CAN be safely fermented if you can find the appropriate instructions for it and IF that is what you want to do. Google even pulls up Sake Fermented Giardiniera among other recipes but the site admits that it has limited appeal to the palate.

Many of the vegetable ingredients in giardiniera have instructions for fermenting individually but the lacto-fermenting process makes some of them really salty! ;) And as a mix? Personally it wouldn't appeal to me.

Still, the only way to know, is to try. Just do it safely.

Dave

Just use any regular brine. do not add vinegar to the brine. half cup of pickling salt per gallon water is about right.

Naturally fermenting veggies is the most healthly way to store veggies. After fermentation do not cook the veggies and kill the fermentation. keep the fermentation alive when you eat it.

you can do searches here on garden web of fermenting vegetables etc.

Here is a link that might be useful: Fermenting Veggies