When people ask me about how to ferment things (which they do, I have no idea why, I'm a total novice!), this is the book I recommend!
There's a great section on the why of fermenting, which is a good read if you need a little pep talk to motivate you to get back into it (or to start!). Then she breaks it down into the various types and components that go into it, a little bit of science. And after that it's all recipes, recipes, recipes! And they're good ones! She's got a lot of variations, which I love. Until you get familiar enough with the process, it's nice to have someone else do the recipe tweaking.
Here are the recipes I plan on trying this summer: garlic sauerkraut (I've already got my sauerkraut method down and we've always got a batch brewing, so I'm excited to try something a little different), Ginger-Zucchini Relish (I can always use another idea for what to do with late-summer zucchini!), Cherry-Walnut-Mint Chutney, Cinnamon Peach Chutney, Fig Butter, and Ginger-Rhubarb Soda. And there are SOOO many more fantastic-sounding recipes. This has definitely earned a spot on my most-used cookbook shelf!
Have you tried any crazy ferments? I think the weirdest (and grossest- it stank to high heaven and we threw it out!) was pickled daikon radish- blech! Some of our successes were spiced, pickled beets and gingered carrots, plus our favorite sauerkraut.