To learn more pick up a copy of Sandor's book Wild Fermentation: The Flavors, Nutrition, and Craft of Live Culture Foods. This book has an overview of the cultural and historical background of fermenting foods as well as a thorough index of recipes that goes well beyond sauerkraut and kimchi to include miso, tempeh, cheese, yogurt, vinegar, wines and kombucha. This is an excellent resource for anyone who wants to start experimenting with home fermentation techniques.