Fresh instead of dried

In short: Fermented pepper consists of fresh green pepper berries that are fermented in sea salt right after harvest. It is soft and crisp instead of hard and dry – and is not ground, but used as it is.

From the vine to the jar – in four steps

Fermentation has to begin on the day of harvest. That is why real fermented Kampot pepper is a rarity.

Single green pepper spike on a Kampot pepper plant

Step 1

Green harvest

The berries are picked young and green – not too early, or the aroma is missing; not too late, or they become hard.

Harvest worker with sun scarf between the vines of the Kampot pepper plants

Step 2

Sorted immediately

Sorting by hand starts the same day. Only flawless berries go through – every hour counts.

Back of the jar of fermented Kampot pepper, ingredients Kampot pepper and sea salt

Step 3

Fermented in sea salt

The berries are preserved in high-quality sea salt. No vinegar, no preservatives – just salt and time.

Opened jar of fermented Kampot pepper – soft berries preserved in sea salt

Step 4

Freshly packed

Packed in jars, it stays soft and crisp. That is how it reaches you – not dried, but alive.

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What is it used for?

On pan-seared dishes

Whole berries on steak, lamb or duck breast – tossed in the pan juices.

With egg dishes

Lightly crushed over fried or scrambled eggs. The breakfast classic.

In pasta & salads

As a fresh, peppery surprise instead of mill pepper.

With hard cheese

The insider tip: with mature mountain cheese or Parmesan.
Two hands full of freshly harvested red Kampot pepper berries
Sealed paper bag of black Kampot pepper from Cambodia

Not for the pepper mill

Fermented pepper is too moist for grinders – it would clog them. Crush it in a mortar or use the berries whole. Unopened it keeps for at least 12 months; once opened it belongs in the fridge.

All varieties compared

Frequently asked questions

What does fermented pepper taste like?

Fresh, crisp, lightly salty – with distinct umami. Milder in heat than dried black pepper, but more complex in aroma.

Difference to green pepper from a jar?

Pickled green pepper floats in brine and often tastes sour. Fermented Kampot pepper is fermented only with sea salt – pure, fresh pepper flavour.

Can you make fermented pepper yourself?

You would need fresh green berries, which are hardly available in Europe. Dried peppercorns cannot be fermented afterwards.

How long does it keep?

Unopened, at least 12 months. Once opened, keep refrigerated in the resealed original packaging for a few weeks.