Fermented Caper Berries

Ingredients

What you’ll need

• 1 lb fresh raw caper berries (with stems)
• 3 cloves garlic167 kcal · 0 g protein · 0 g fat · 33.3 g carbs per 100 g
• 1 tbsp black peppercorns
• 2 bay leaves0 kcal · 0 g protein · 0 g fat · 0 g carbs per 100 g
• 4 cups water42 kcal · 0 g protein · 0 g fat · 10.8 g carbs per 100 g
• 3 tbsp coarse sea salt

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

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.