As is most often the case with books on fermentation or culturing of foods, this book is not only for raw vegans. The sections on Vegetables and Fruit, however, are about raw food culturing, and the majority of the recipes in Non-Alcoholic Beverages, as well as many in the Condiments chapter, are also raw.
The first chapters, on the whys and hows, of fermentation, and the tools to use are very educational. Although the book recommends using whey (a dairy product) for its lactobacillus content, it also offers a raw vegan option (water kefir), and gives detailed instruction as to how to use the water kefir. (I will probably just stick with throwing my New Chapter probiotics powder into the mix — it has always worked for me — the only ferment batch I’ve ever lost was the sauerkraut I forgot to put the probiotics in).
The recipes are clear and detailed enough that a neophyte could manage a successful ferment right off the bat.
I will put this one on my go-to shelf, for sure, especially when I am thinking of trying something new.