“The quiet magic and power of fermentation is that it breathes and breeds life to food even if it’s moments from becoming waste," says Sharon Flynn.

“You could use other more firm vegetables like cauliflower, carrots and beans, by making a brine and pouring that over until it covers the vegetables. Just up the salt content to 3% (2 tbs per litre of water) and change the spice mix to suit the vegetable," says Sharon Flynn.

Peachy keen for a tasty summer spread? Look no further, our peach jam has you covered.

You will need a 2L jar, a couple of bottles (plastic for safety), strainer, unchlorinated water (rainwater is great, mineral is fine, boiled and cooled will work). Whatever you choose to put your soda, keep the sweetener to water ratio the same: 2L water to 1/2 cup of honey, sugar or other natural sweeteners. Be careful not to use sugar alternatives like Stevia, as it is non-fermentable! If you don’t want as much uncertainty, adding about 4 tbs of whey will assure you a strong fizz after a few days. Here are some of Sharon Flynn's favourite flavour combinations:

“You can buy the pickled cucumbers and chillies from a Middle Eastern grocer. I always leave the skins on my turnips when I make this pink pickle, unless they are quite rough,” says Simon Zalloua. Begin this recipe at least 1 day ahead.

Making your own pickles has never been simpler. This recipe can easily be halved or doubled.

The perfect addition to your Christmas leftover ham.

“Often, when returning from Europe to Australia, we would stop somewhere in Asia. This recipe was inspired by those trips. It’s crunchy and refreshing, great for the warmer months when cucumbers are at their peak. Use these pickles as a garnish for cocktails. They lend a spicy, savoury twist to favourites such as a Bloody Mary.” This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros.

“Quick pickling is a great way to use up any vegetables in the fridge at the end of the week, as well as those leftover vegie stems – cauliflower, beetroot, broccoli and kale stems all make really delicious pickles! And it’s so simple, with no need to worry about sterilising jars and sealing lids, unless you plan on keeping them for longer.” This recipe is an extract from Salads and Pickles: Vegetables with more taste and less waste, by Alex Elliot-Howery and Sabine Spindler of Cornersmith (Murdoch Books), $39.99.

This fragrant pickle makes a great accompaniment to any Chinese feast.

These pomegranate infused crunchy pickles will add a touch of fruity zing to your next cheese platter.

A great way to use up left over beetroots in the fridge and a healthy way to fill your sandwich. You'll love Jamie Oliver's easy pickle recipe.

Stop thinking of skin as scraps, says Mike McEnearney, who turns pumpkin 'offcuts' into superstar ingredients.

Craving a simple, uncomplicated summer side? Well this recipe by Tom Walton is perfect for you. It's flavorful, light and fresh; and will guarantee to keep you cool as a cucumber.

Give any meal an extra citrus punch with these pickled cumquats. Book extract from Cornersmith: Recipes from the Cafe and Picklery by Alex Elliot-Howery and James Grant (Murdoch Books)