I’m really into fermenting everything from veggies to meat, so I thought others might be interested in two books by Sandor Ellix Katz.
The first is Wild Fermentation: The Flavor, Nutrition and Craft of Live-Culture Foods (ISBN: 978-1931498234, http://www.amazon.com/Wild-Fermentation-Flavor-Nutrition-Live-Culture/dp/1931498237). I can’t wait to try the recipe for fruit kimchi and I have a recipe for cranberries and honey that I want to do for the holidays. I love how I can use fermentation to preserve my berry harvest and other foods.
The second is The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (ISBN: 978-1603582865, http://www.amazon.com/gp/product/160358286X)