Keeping the grains for Kefir was too much of a hastle for me. Lacto-veggie fermentation is SUPER EASY though. It's just a brine of water and salt, then submerge whatever veggies you want for 2-4 weeks to ferment.
Heres a quick kraut recipe Making Sauerkraut | Wild Fermentation :: Wild Fermentation
I actually have his book. I basically just use that to ferment the few things that I do.
For yogurt....I do the SCD 24hr kind. Thats here SCDiet.org - Making SCD-Legal Homemade Yogurt
I don't have a yogurt maker. You can wrap it in towels and put it in a good cooler, place it behind a running slow cooker, or put it in your oven with just the light on. All these are possible work arounds if you don't have the yogurt maker. You just need to keep it between 90-110 degree F for the 24 hours.
Those are my 3 main ferments. The veggies can be fun to make in all kinds of combos so just play with it! Have fun!