Fermented Zhug


½ – 1 dozen chilli peppers, steamed and chopped (traditionally done with green peppers, but I love the red one’s)

1 bunch of fresh coriander, chopped

1 bunch of fresh parsley, chopped

12 garlic cloves, finely chopped

1 tsp. black pepper, freshly ground

1 tsp. coriander seeds, freshly ground

1 tsp cumin seeds, freshly ground

1 tsp. cardamom, freshly ground

Juice of 1 small lemon

1 tsp. of good quality salt

50 – 70 ml of water

1 tsp. seaweeds flakes (optional)

1 tsp. of mustard seeds, freshly ground (optional)


  1. Place all the ingredients (but just half the water to start with) into a food processor and blend to a paste. If it will not blend properly add the other half of the water.
  2. Place into a sterilised jar, making sure there is at least 2 cms of space in the top of the jar.
  3. Add a little more water if the mix is above the liquid in the jar.
  4. Weigh everything down with a cabbage leaf, a pebble or a kitchen weight of some description. Burp/let the gas out every day (or twice daily if it seems lively) until to stops gassing.
  5. This is ready after 5 days, but better if left for a week or two.
  6. Once you start consuming from the jar, put it in the fridge.
  7. You can toast all the spices first for a slightly different flavour, but either way this recipe is a delight to the senses, as it smells, looks and tastes amazing.


For more healthy hints, tips and recipes check out my books below…

Loving Yourself Inside & Out here.

Living a Life Less Toxic here.

Cleanse – The Holistic Detox Program for Mind, Body and Soul here.

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