I simply cannot speak highly enough of this delicious and addictive pepper. I first found it on a visit to Trier, Germany where I bought it from a specialty cooking store. Unfortunately, it’s not available on the US Amazon site so I will have to stock up this year!
When I tried to re-stock my supply, I mistakenly bought Kampot pepper corns that were NOT fermented, only then realizing what was so special about the batch I had used. What I craved so badly started with green pepper corns that were naturally fermented and covered with sea salt.
You can eat it like candy, add it to fancy sauces, or pour it over a vegetable dish. I’ve put my own favorite recipe below.
Here is the one that I’ve found is best based on the price on the Amazon.de website:
My Favorite liver-boosting Recipe
One of my staples is to chop up some courgettes and onions to make an easy, healthy meal. When I found fresh tumeric at the store, it quickly became the main flavor profile, which turns out to be liver-boosting as well. In the process, I learned that tumeric works best when digested with oil and pepper. Fortunately, the onions did a great job soaking up the oil, while the fermented kampot peppers provided the finishing touch.
An easy combination to saute on the stove:
2 Courgettes
2 X Onions
4-6 tumeric pieces, shredded
a handful of fermented Kampot peppercorns
Waunder 