This time of year is a WONDERFUL time to make these changes too. Fermenting food requires no heating up the kitchen and fresh produce is plentiful. I have 6 half gallons of carrots spears, asparagus, cauliflower and onions and bell peppers fermenting as I type and I'm just getting started! Mmmm mmmm good!!!
I think the author, Donna Schwenk, has done and excellent job in conveying the simplicity of cultured foods in her first book. At the same time, she offers lots of variety in what to DO with kefir, cultured vegetables and Kombucha, so that even the experienced "culturist" will appreciate and enjoy the book too! I think this book will make a wonderful gift to share with someone who is new to fermented foods, so much so, that I bought another one the next day and sent it to my mom!