Have just started re-reading Sandor Ellix Katz's foodie book Wild Fermentation and I am LOVING it! maybe more than the first time I read it. Can't recommend it enough, if you buy one cookery/food book this summer, this one would just be such an addition to anyones shelf. Here is a little of what it says on the back:
Since the beginnings of human culture, we've been nourished by fermented foods - alive with the complex bacterial activity so necessary to life itself not deadend or destroyed by industrial food processing.
Microscopic organisms - our ancestors and allies - transform food and extend its usefulness. Fermentation is found throughout human cultures.
Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha - relying on the magic of fermentation to preserve and enhance the flavour and health benefits of what we eat and drink.
More than a cookbook it is a cultural manifesto that explores the history and politics of human nutrition - a revolutionary and unique book appealing to anyone interested in world food traditions and the vital connection between real food and good health.
When I last read the book I made kimchi and got myself a kombucha 'mother' and made that too and had some kefir grains fermenting up my raw milk. My kitchen was a hive of bubbles and smells it was great! But then we moved and somehow my kefir grains went amiss and the kombucha was thrown away and I never did get around to replacing them. Now I will! Have already started off a new sourdough starter last night and will blog about this new food fetish as it kicks in 
Excited to make kimchi this week (Chinese-y saurekraut) also, it tasted so good last time my mouth is watering just thinking about it!