Amelie, London Shatta, a Middle Eastern chilli condiment, is always my first suggestion for ferment debutants. It's super-easy, relatively quick, affordable and very much jazzes up all sorts, from eggs any which way to grilled fish, from roast vegetables to sandwiches.
Another thing I love to ferment at this time of year is beetroot, though I usually add some cabbage to the mix, because it helps speed things along. It, too, is only a three-day process, though the longer you leave it after that, the funkier the ferment gets; it's a fabulous way to pep up all manner of cheese dishes, sandwiches or roast veg.
Just follow a few basic rules - use sterilised jars, and seal them well - and you'll soon have a veritable jazz band playing on your plate.
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