A while a go I had an intense pickling phase. I pickled everything I could get my hands on. I bought radish pieces from work. They were leftovers, because the chefs only wanted cubes made out of the radishes and the rest were going to be thrown out. I thought, no that is pickle gold! I was learning to pickle from the book Fermented Vegetables - Creative recipes for fermenting 64 vegetables & herbs in.
More recently, my pickling phase has moved on a bit, but I still make my own kimchi and krauts following the recipes in the book. In fact, I have some kimchi on its way right now. So, the phase has not died, but there is a limit to how much pickled stuff you can eat, or how much you can give your friends, until you start getting labeled as that pickle guy.
The book Fermented Vegetables is the best resource about pickling I could find. When I want to buy a book online, I research a lot. Amazon ratings, forums, flickr pages, quora, etc, etc. It is a bit weird how much I research, but I don’t want to be left with a book I don’t use, but the cover is nice.
There are detailed instructions on the techniques used to make krauts, kimchi, brined pickles, chutneys, the works. Then the book goes on to show what can be done with different kinds of vegetables and herbs. In the end, there are recipes, like for example brine crackers and coleslaw.
Throughout the book there are stories about people that probably are called pickle guys, pickle gals, or pickle couples. They are people who have gotten heavily into pickling. I think they are there to make you feel okay about getting so excited about pickling.