I really like the Sandor Katz book, though I've only done a couple of recipes from it. Even before I got it I started making sauerkraut -- provided you have some reasonably fresh cabbage, and you prevent mold contamination, it seems to be nearly fool-proof. I've used the sour pickle brine recipe, both to ferment cucumbers (I used the "Parisian Pickling Cucumber" variety) and some purple cauliflower. The pickled cauliflower was delicious. With the surface area of cauliflower, it fermented really fast.
One thing that I learned was that I like sauerkraut raw much more than cooked -- which is funny since most of the other times I've eaten it (at home growing up, or at restaurants), it was cooked.