Kampot pepper fermented in salt

Kampot pepper fermented in salt, also known as fermented green pepper, is a unique product that combines freshness, spiciness and crispness. It originates from Cambodia, where it is grown using traditional methods. The fermentation process enriches the pepper's flavor and aroma, adding depth and complexity. It is spicy, but at the same time fresh, with a slight acidity, and grassy notes.

Fermented Kampot pepper is not only delicious but also good for your health. Fermentation increases the content of vitamins and probiotics, turning it into a real health elixir.

Ideal for direct consumption as well as for cooking. Can be added to salads, sandwiches, side dishes, sauces and many more dishes.

Not suitable for the mills due to its high moisture content.

Country of origin: Cambodia

Net weight: 70 g

    Pepper steak

    • 2 beef steaks
    • 2 shallots
    • 100 ml cream
    • 200 ml stock
    • 50 g butter
    • 50 ml cognac
    • 1-2 tbsp. Kampot pepper in salt
    • oil