As someone interested in making and eating fermented foods (kimchi, “panta bhat/rice” etc) do you have any beginner level reading recommendations? For example t

As someone interested in making and eating fermented foods (kimchi, “panta bhat/rice” etc) do you have any beginner level reading recommendations? For example the fermented rice thing - it doesn’t use external bacterial/yeast cultures, and fortunately no one at home’s fallen sick yet - but what’s the difference between “this rice has gone bad because it was out overnight” and “this rice is super healthy”? Thanks a lot!