There seems to be a revival of everything fermented at the moment, thanks to people like Sandor Katz and (to less extend) Brad Leone. I've recently bought The A

There seems to be a revival of everything fermented at the moment, thanks to people like Sandor Katz and (to less extend) Brad Leone. I've recently bought The Art of Fermentation by the former, and although I've been impressed by its thoroughness, it's not a recipe book you can follow. As with sourdough bread and brewed beers, I'm not sure if this is just a hipsterish fad that will go away in a decade, or if this slowly recovering past traditions are here to stay. As a hobby, of course.