Since I’m on a roll with this fermentation thing, I might as well tell you about my favorite book: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Katz.
This is one of the first books on fermentation that I got, and it is still the book I go back to time after time. It seems that, every time I read through it, I find something new, no matter how often I go through it.
There is background information, info on ways of fermenting, and, also, interesting recipes that I probably will never try, as well as ones I have tried and loved.
For a beginner, or a fermenter who just wants a refresher, or else a refreshing read, this book is fabulous.