Jar code: the essentials to set you up to make perfect pickles

I love ferments and want to make my own. Where should I start? Ben, by email

- By Anna Berrill

“Maybe with some carrots, onions, cucumber or beetroot - anything Ben has an excess of,” says Conor Wilson, head chef at The Kirkstyle Inn in Slaggyford, Northumberland. “Fermentation is a great way of preserving produce, but it won’t give new life to things that are past their best.”