The fermented food provides probiotics that improve our intestinal health.

1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 ½ tbsp unrefined salt for each liter of water previously boiled and cold
1 clean and dry glass jar with lid

In a jug, prepare the brine by dissolving the salt in 1 liter of water. Stir until completely dissolved. Let cool.

Wash the peppers and dry them, remove the seeds and cut them lengthwise.

Add the peppers to the jar trying to keep them under pressure so that they do not rise with the water. Now add the salted water. The peppers must be submerged to avoid decomposition. Fill with the brine to the brim.

Close and store in a cool, dry place without direct light. After 3 days refrigerate. 

After 5 days you can taste them, if they are of your desire like you can eat with whatever you want: salads, soups or stews. They will continue to ferment slowly, and it will get better.