Kampot black pepper fermented with organic salt

The organic Kampot pepper salt-fermented pepper is a type of pepper that comes from the province of Kampot, Cambodia. It is known for its unique, aromatic flavor, which is the result of fermentation in brine.

The production process for fermented Kampot pepper begins with the harvesting of the green peppercorns, which are then sorted and cleaned.

The berries are then placed in wicker baskets, covered with banana leaves and left to ferment for around two weeks.

After fermentation, the berries are placed in brine to allow lactic fermentation to take place.

Fermented Kampot pepper is also highly prized for its complex, subtle flavor.

It has a sweet, fruity flavor, with hints of chocolate and honey. It has a slightly grainy texture and a hint of spiciness, but is not as hot as traditional black pepper.

How to use organic salt-fermented pepper in cooking?

Kampot pepper fermented with salt is often used in Asian cuisine, particularly in fish and meat dishes.

It can also be used in marinades, sauces and dressings, or simply whole on dishes to add flavor, especially with red meats.

Because of its rarity and superior quality, Kampot pepper is often considered one of the world's finest peppers.

It is also highly prized for its medicinal properties, which include the ability to relieve headaches and improve digestion.

In short, fermented Kampot pepper is a high-quality type of pepper known for its complex, aromatic flavor. It is produced using traditional methods of fermentation and brining, which give it its unique flavor and medicinal properties.

Here at the workshop, we're crazy about it 🙂