Discover the traditional method of preserving fresh Kampot pepper

We decided to start importing Kampot pepper to Europe to help local farmers and to show the world the unique taste of this pepper. At the very beginning, however, we never imagined that one day we would be inventing our own product with the president of the local KPPA association, in which we combined the best of Kampot.

Fermented Kampot pepper in sea salt crystals

Everyone knows the taste of classic dried peppercorns here, but very few know how freshly picked green pepper from the vine,  fermented using an old traditional Japanese method, tastes. More precisely, within the wide community of our farmers, this secret is known only to the KPPA president, whose family has preserved the recipe for centuries. Thanks to his high-quality grains from the farm, the careful work of his family, and precise vacuum sealing directly in Cambodia, a unique  fermented Kampot pepper: President Edition was created – additionally with a new certification – organic.

The secret of its freshness lies in the salt added to the fresh peppercorns. To keep the flavor as authentic as possible, our fermented pepper is preserved using sea salt crystals, also collected in Kampot. The fresh pepper of organic quality is mixed with salt immediately after picking, ferments, and is vacuum sealed right away in Cambodia.

Delicate yet still intense experience

Thanks to this, we managed to create a product that contains the characteristic aroma of pepper accompanied by citrus and floral notes. The initially mild taste develops on the tongue into a spicy fireworks display, transporting you thousands of kilometers away to the home of Kampot pepper, among local farmers, elephants, and sunshine. Don’t worry, fermentation also makes this pepper much milder and more delicious, so you can nibble on it just like that or confidently sprinkle it on your morning omelet.

You can use this little fermented delight in your kitchen with no limits to your imagination. Combine it with dark meat, enhance light meats with it, and also fish. Don’t hesitate to try it in pasta dishes or prepare a delicate pesto from it. And it definitely won’t disappoint in sauces or curries.

We won’t be wrong to say that you can enhance any dish with fermented pepper, including sweet steamed dumplings with plum and poppy seeds – yes, we tried this experiment and were amazed.