Ferment peppers for a satisfying snack or tasty addition to sandwiches. Easy to do and good for you, too, since they're packed with good bacteria.
1 person made this
Makes: 8 (500ml) jars
25 allspice berries
3 teaspoons salt
1.5kg red peppers, seeded and quartered
10 cloves garlic, peeled and halved
1 teaspoon peppercorns
8 bay leaves
4 sprigs fresh fennel or dill
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Method Prep:15min › Cook:25min › Extra time:5days › Ready in:5days40min
For the brine, bring the water, allspice and salt to the boil. Remove from heat and let cool.
Divide the peppers, garlic, peppercorns, bay leaves and fennel or dill between sterilised jars. Cover with the cooled brine. Screw on lids.
Keep jars at room temperature for a few days till foam starts to appear on top (the number of days will depend on ambient temperature). Once foam appears, transfer jars to a cool place (at approximately 10 degrees C) for 2 to 3 days.
Once fermented, store jars in the fridge.
Red, yellow or orange peppers yield the best result; green peppers are not recommended.