I have The Art of Fermentation and it really is fascinating. The brewing section will probably seem rudimentary for experienced homebrewers but the way Sandor extends the basic principles of fermentation to all kinds of other foods really expanded my horizons. For anyone interested in food/cooking/gardening this book opens up a whole fermentation universe.
I was the one who sent in the sauerkraut they tried on air and I'm sure if the crew had tried my last 2, I would have been 4 for 5. The red cabbage does provide a unique flavor ... but it was pretty hilarious to hear Justin describe it as cat food.
If anyone is interested my wife's blog outlined our basic kraut making procedure (as well as some other fermentations and vegan recipes). Compared to making beer it is super easy.
http://www.vitalveganforthepeople.blogspot.com/2012/07/wild-fermented-sour-kraut-raw.htmlI'd be interested in hearing other's experiences of fermenting beyond beer.