Lacto-Fermented Red Pepper Recipe

We're always blown away by how delicious the simplest ferments are. A bit of onion, garlic and salt transforms red peppers into a tangy and delicious treat in just a couple of days. We promise you this ferment won't last long in your fridge (ours was gone within an evening), so consider making two batches or doubling up and using a larger Mason jar. 

Keep scrolling for quick a quick video tutorial.

We ate our fermented red peppers on their own as a snack, but they could easily be used in place of raw red peppers or roasted red peppers in salads and on sandwiches. They're not quite as firm as raw peppers, plus the flavour is much more powerful, so we wouldn't recommend using them to dip into hummus or ranch. Like our Dilly Beans and Carrots, this ferment is very family friendly. If your kids like red peppers, or even just tolerate them, they will love these! 

INGREDIENTS

• 2 red peppers, sliced
• 1/4 white onion, sliced into thin pieces 
• 4 garlic cloves, crushed
• 2 - 2.5 tbsp of Kosher salt (or any other iodine-free salt)
• 3 cups of dechlorinate water 

TOOLS

• 1 quart-sized wide mouth Mason jar with screw band
• 1 Pickle Pebble Glass Weight (Wide Mouth)
• 1 Pickle Packer
• 1 Pickle Pipe Airlock (Wide Mouth) 
• Lid for Wide Mouth Mason Jars (or use disc lid) 

INSTRUCTIONS

1. Mix water and salt in a measuring cup and set aside. You can adjust the salt content according to your personal preference. If it's too salty, just add more water. 
2. Fill Mason jar with red peppers, onion and garlic, distributing them evenly.
3. Lightly tamp with the Pickle Packer to create more room and continue stuffing. 
4. Pour brine over vegetables, leaving 1.75" of headspace. 
5. Place Pickle Pebble into mouth of Mason jar, ensuing the vegetables are submerged and the Pickle Pebble is slightly submerged. 
6. Secure Pickle Pipe and leave to ferment in a cool, dark place, like a kitchen cupboard. 
7. Begin tasting after 2 or 3 days. We stopped ours at day 4 before the peppers began to soften too much. Once you're happy with the flavor, screw on a lid and move it to the fridge to eat.  

Of course you can eat the fermented onion and garlic too. If you want to cram in as much as possible, try cutting your peppers and onions into squares instead of slices.

If you're new to Masontops, our Complete Fermentation Kit will have everything you need to start fermenting in Mason jars and a bonus step-by-step recipe book.