Fermented Caper Berries

Ingredients

What you’ll need

• 1 lb fresh raw caper berries (with stems)
• 3 cloves garlic
• 1 tbsp black peppercorns
• 2 bay leaves
• 4 cups water
• 3 tbsp coarse sea salt

Method

How it comes together

1. 1

   Wash caper berries thoroughly. Pack caper berries, garlic cloves, peppercorns, and bay leaves into sterilized glass jars.

2. 2

   Whisk water and coarse sea salt in a jug until salt is fully dissolved to make a 3% brine.

3. 3

   Pour the brine over the berries until fully submerged. Use a small weight to keep the berries underwater.

4. 4

   Seal the jar loosely to allow fermentation gases to escape. Let ferment at room temperature (approx. 70°F / 21°C) for 3 to 4 weeks.

5. 5

   Once sour and tangy, seal tightly and store in the fridge.