Fermented Kampot pepper
Consider this: back in the heyday of the global spice trade, 1 kilo of pepper used to fetch 80.000 Euros. Compare that with the way pepper is treated these days – ground to dust, stretched with additives, devoid of any real aroma. Despite the fact that you’ll find it in any German kitchen, we bet you most people have no idea where their pepper actually comes from, nor how great the range of intensity and flavour is among different types of pepper.
Fermented Kampot pepper is a whole new pepper experience – green peppercorns with a bit of sea salt, preserved through natural fermentation. The nice “crunch” when you bite down on it unleashes a deluge of freshly ethereal, pleasantly spicy pepper juices. A rich savory umami flavor adds just the right amount of ooomph to this flavor detonation. Probably your new favorite peppercorn!
Fermented Kampot Pepper, like all other spices, should be stored in a cool, airtight, dry and dark place. This preserves the flavor in the best possible way.
Best used as a whole corn, lightly pounded in a mortar or crushed between your fingers. The main thing is to use it fresh – we’d advise against cooking this fermented masterpiece in sauces or stews. Delicious on cheese, tomatoes, sandwiches or with steak. To complete cream sauces (just be sure to add it on the plate, not to the pot), vegetables or in meat stews.