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.
2 people made this
Makes: 8 (500ml) jars
25 allspice berries
3 teaspoons salt
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
Directions Preparation:15min › Cook:25min › Extra time:5days › Ready in:5days40min
Brine: Bring the water, allspice and salt to the boil. Remove from heat and let cool.
Contents: Divide the capsicum, 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 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.
Once fermented, store jars in the fridge.
Red, yellow or orange capsicum yield the best result, green capsicum are not recommended.