For the past year or so, I've been really keen on pickling. It's actually really easy. You take any sort of vegetable, dump in a bit of salt, some hot pepper and vinegar or white wine. Leave it in the fridge in a sealed container for a few weeks to ferment. Over the past, I've pickled all sorts of things - beetroot, carrots, kale, spinach, cabbage.
At the moment I'm pickling cucumber and fennel in a spicy mix.