Wow! I would like to do that. Very interesting
Here is the book for you on the beer brewing thing:
And I would suggest, after you buy the equipment, to use
this malt extract as your first batch:
"Cooper's Special Bitter" from Adelaide, Australia.
The first batch of that stuff I brewed was the best
beer/ale I have as of yet drank. Beginner's luck I guess.
You can thank me later.
It really is easy, even with minimal equipment. My hot sauce and kimchi ferments are all done in 3 gallon glass containers from Walmart. I've bought a few pieces of specialized equipment for beer/wine/mead brewing, but it isn't all that expensive. You can get started with fermenting veggies with just a mason jar and lid, although I would suggest a kit with weights to hold the veggies under the brine and a lid that allows the gases to escape. Otherwise, if you use a mason jar and lid, you'll need to "burp" the jar regularly.