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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!
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.