The Joy of Pickling is one that is often recommended here. Linda Ziedrich is the author and while the book covers other things than fermenting, it includes all one needs to know. She also has her own website https://agardenerstable.com/

The basics of fermentation are the same for most all foods - fermentation container, salt, water, and the food to ferment. The crucial safety factor is the amount of salt used, the ratio of salt to the amount of food. Beyond that recipes aren't really needed.

The basics of fermentation are also detailed at NCHFP online.

http://nchfp.uga.edu/how/can6a_ferment.html

Dave

Ditto

what they said :)