Fermented Capsicum

    5 days 40 minutes

    Ferment capsicum for a satisfying snack or tasty addition to sandwiches. Easy to do and good for you, too, since they're packed with good bacteria.

    10 people made this

    Makes: 8 (500ml) jars

    • Brine
    • 3L water
    • 25 allspice berries
    • 3 teaspoons salt
    • Contents
    • 1.5kg red capsicum, seeded and quartered
    • 10 cloves garlic, peeled and halved
    • 1 teaspoon peppercorns
    • 8 bay leaves
    • 4 sprigs fresh fennel or dill

    Preparation:15min  ›  Cook:25min  ›  Extra time:5days  ›  Ready in:5days40min 

    1. Brine: Bring the water, allspice and salt to the boil. Remove from heat and let cool.
    2. Contents: Divide the capsicum, garlic, peppercorns, bay leaves and fennel or dill between sterilised jars. Cover with the cooled brine. Screw on lids.
    3. Keep jars at room temperature for a few days until 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.
    4. Once fermented, store jars in the fridge.


    Red, yellow or orange capsicum yield the best result, green capsicum are not recommended.

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