Experimenting in fermentation, growing, and cooking.
Books, articles, podcasts, and other references. Not a comprehensive list, just what I've found useful.
Recipes from a range of pickles and ferments that are common within Japanese homes. I like that it encourages constantly having something pickling instead of it being an infrequent make.
Rich Shih and Jeremy Umansky break down the science and technique behind growing koji in a way that makes the whole process feel much less intimidating. And the book opened up a whole world of unexpected places koji could be used to build complex flavours.
Covers a huge range of different types of fermentation. It's a great starting point before jumping into a research rabbit hole on a project.
Full of interesting fermentation recipes and ideas. Some are completely unreasonable for a home cook, but it's still good for thinking about more unconventional ways to use fermentation.