Truly Cultured, by Nancy Lee Bentley, was the first book I bought on fermenting foods. I made my first sauerkraut following the recipe in the book (with the exception that I chose to add 2 capsules of New Chapter Probiotic All-Flora — I added the probiotics then, and I continue to add probiotics to my ferments because, when I began making nut cheeze, probiotics were recommended, and I experienced success, and, also, because everyone I spoke to said it was difficult to make sauerkraut, and that, in all likelihood, my first batch would fail. To date, only one batch, the one I made without the probiotics, has failed).
Truly Cultured is an excellent introduction to making fermented/pickled/cultured foods. I count it among my go-to books on fermentation.