Probiotic Red Peppers

Probiotic Red Peppers

Ingredients / Shopping list:

• 750g red bell peppers

• 20 g salt

• 600 ml water

• 3 cloves garlic

• 1 dried chilli pepper or ½ fresh

• A few peppercorns

• 2-3 bay leaves

Transform sweet red (or yellow – but green does not work well in this recipe) bell peppers into a tangy, probiotic-rich condiment that adds vibrant flavour and gut-health benefits to any meal. Perfect for sandwiches, salads, pasta, or enjoying straight from the jar.

⏱️ READY IN 3-4 DAYS

Easy-to-Make Steps

1 Prepare the Brine: In the separate container, mix 20g salt (approx. 1 level tablespoon) into 600ml water. Stir or let it stand until completely dissolved

2 Prepare Peppers: Wash, de-seed chop into rough 1 inch square pieces (2.5cm x 2.5cm) 750g of red bell peppers

3 Add Aromatics: Peel 3 cloves of garlic. Place the aromatics – garlic, chilli pepper, bay leaves, peppercorns at the bottom of the jar. Green or red peppercorns also works well.

4 Add Brine: Pour the brine over the peppers so they are completely submerged. Leave some space on the top for the weight. Use leftover brine to fill the Ziploc bag (if using – if the bag breaks, you would not need to discard the ferment).

5 Weight Down: Add weight (GU pot) on top or brine-filled Ziploc bag to keep peppers submerged. Remove seal of the Kilner jar and close the lid without it or loosely close screw top lid.

6 Ferment: Place jar on a plate for overspills. Keep on kitchen counter.

7 Taste Daily: Taste peppers and brine daily to check acidity. By day 3, slight tang should appear and liquid can become slightly cloudy.

8 Ready to Enjoy: Your ferment is ready when peppers taste pleasantly acidic (usually day 3-4).

9 Store: Remove the weight. Put the rubber seal back for Kilner jar (or close the screw lid properly) and move jar to fridge. Fermentation slows but continues.

🌟 The Fermentation Advantage

Fermented peppers develop complex, tangy flavours while beneficial bacteria transform them into a probiotic powerhouse. The fermentation process not only preserves these beautiful vegetables but enhances their nutritional value and makes them easier to digest. Use them to add alive-culture goodness to your meals every day.

❄️ Storage & Shelf Life

Store in the fridge with the seal properly fitted. Fermented peppers will keep for a month in cold storage. The flavour will continue to develop over time, becoming more complex and tangy. Always ensure peppers remain submerged in brine to prevent mould.

© 2026. All rights reserved.