I admit that I haven't mastered the art of fermentation, but I have experienced great success by making yogurt ( http://www.youtube.com/watch?v=gmx-Svk8SSo ) and fermented fruit & herb beverages ( http://www.youtube.com/watch?v=PLxREXXHF68 ).
My next hope is to revist making sauerkraut & incorporating kefir into our diet. I also hope to read Sally Fallon's book Nourishing Traditions.
Here's a simple excerpt from http://www.wildfermentation.com/
Fermentation makes foods more nutritious, as well as delicious!
Microscopic organisms - our ancestors and allies - transform food and extend its usefulness. Fermentation is found throughout human cultures.
Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.