Though fermentation often involves a degree of trial and error, once we're confident with brines and ratios it's a brilliant tool to have on hand. Not only is it simple, requiring next to no equipment, it also stops us binning leftover produce and helps us build a shelf of flavour-packed preserves which are ready to go whenever we need them. While fermentation (the process of breaking down starches and sugars via bacteria and yeast) was once a way to preserve food, today it's used to transform and deepen flavour – it's no wonder that it's become such a go-to for modern chefs, who are fermenting ingredients to use in everything from desserts to cocktails (you can read fermentation guru Ramael Scully's top tips here).

The likes of kimchi, kefir and sauerkraut now line supermarket shelves, but there's much more potential than that. Everything from beetroot and garlic to carrots and mango can be fermented – you can see our recipe collection for more inspiration here. We've been working with Piccolo to show how their beautiful cherry tomatoes are taken to a new level with a touch of fermentation treatment, with their irresistible sweetness and gentle acidity taking on a new depth of tangy flavour. Don't miss our how to cook guide here to recreate the results at home. Once you have a batch made, they're incredibly versatile – spoon them on top of cottage cheese, stir them into a pasta salad, transform them into a Bloody Mary mix; the options are endless. We hope the below recipes will help get you started and provide a dash of inspiration, from a rich salsa to a summery butter bean sharing dish. Happy fermenting!

We'll kick off with a recipe to help you pin down those all-important basics. These fermented Piccolo cherry tomatoes are made with a 5% sea salt brine, and left for over a week until bubbly and effervescent and spiked with black pepper and thyme flavour – they're fantastic served on toast or spooned over a salad. It's a great way to make the most of leftover tomatoes and a brilliant addition to brunches, lunches and dinners.

In this summery sharer, we've topped a yellow pepper and butter bean spread with lacto-fermented cherry tomatoes, basil oil, confit garlic and crispy sage leaves. Brimming with flavour, it's the perfect plate for convivial feasts with friends in the garden.

Here, we've lightly toasted sourdough flatbreads and topped them with a bruschetta made of lacto-fermented Piccolo cherry tomatoes, green olives and onions. They're served with an aromatic parsley yoghurt and a gently spiced 'nduja aioli, creating a dish we know you'll be returning to.