Besides making dairy and water kefir (probiotic drinks), I am very interested in learning more about fermenting foods, like sauerkraut. I found a very good book on it written by Sandor Katz called Wild Fermentation. It's probably the easiest book out there on the subject. (Warning: he is pretty off to the left.) Fermented foods are highly nutritious, probiotic and require no refrigeration. This is old style, folks. I have found some youtube videos about it. Is there anyone else who enjoys doing this?