Everything you need to know about our salting process

WHAT IS SALTING?

Salting is a preservation technique that uses salt to protect food from decomposition. Salt plays a crucial role in inhibiting the growth of microorganisms responsible for spoilage. There are two primary methods of salting: dry salting and wet salting (or brining). These techniques are commonly used for meat, fish, and vegetables, and more recently, for certain spices like Kampot pepper fermented in salt.

As one of the oldest food preservation techniques, salting was widely used long before the invention of refrigeration. Evidence of its use dates back to approximately 6,000 BC in China, particularly for preserving meat and fish..

In antiquity, salting became a widespread practice, and by the Middle Ages, salt was so valuable that it was used as currency (the word “salary” originates from this). Trade routes were established to transport salt, often referred to as “white gold.” In the 19th century, new techniques like pasteurisation and refrigeration reduced the reliance on salt, but it remains essential for artisanal and gastronomic products.

Salted cod is a classic example of foods preserved with salt. Fishermen in Newfoundland and Iceland used traditional methods to prepare fish fillets and preserve them with salt for transport back to France.

METHODS OF SALTING: DRY AND WET

Salting is part of a broader tradition of food preservation. Salt is a natural preservative that prevents bacterial growth, maintaining the flavour and nutritional properties of food. These methods have stood the test of time and are still widely used today, particularly for cured meats, fish, and dairy products. By combining traditional methods with modern techniques, we ensure long-term preservation without compromising quality.

• Dry Salting: Commonly used for cured meats (e.g., prosciutto, salami, smoked bacon), salted cod, smoked herring, and certain cheeses.
• Wet Salting (Brining): Used for products like dried meats, anchovies, marinated herring, feta, pickles, and sauerkraut.

Both methods are natural, free of chemical additives, and extend the shelf life of food.

KAMPOT SALT: A TRADITION AND UNIQUE TERROIR

The Kampot region of Cambodia is renowned for its high-quality sea salt, produced through solar evaporation. Modern salt production in Kampot began in the 1980s after a hiatus during the Khmer Rouge era. Today, over 200 families contribute to an annual output of around 200,000 tons of salt, depending on weather conditions..

 Kampot salt stands out for its rich mineral content and pure crystals. Kampot’s Fleur de Sel, a light and crystalline salt, is a premium product often compared to France’s Guérande Fleur de Sel for its exceptional quality. This local tradition is integral to our spice salting process, enhancing the unique terroir identity of our products..

STAGES OF THE SALTING PROCESS

Our salting process is meticulously designed to ensure superior product quality. The main steps include:

1. Selection of spices and salt: We exclusively use Kampot salt, rich in minerals, for its unique properties. Spices are carefully chosen to create the best harmony with the salt.
2. Salting and maturation: Once the spices come into contact with the salt, a natural maturation process begins, allowing the salt to penetrate deeply. This process can last several days or weeks, depending on the spice’s needs.
3. Packaging: After salting, the spices are dried, quality-checked, and packaged to ensure optimal preservation.

AN INVENTIVE SALTING PROCESS AT LA PLANTATION

 From our first harvest in 2016, we sought to preserve the freshness of Kampot Pepper in response to growing visitor demand. Kampot Pepper fermented in salt is a key ingredient in many local recipes but poses a conservation challenge as it stays fresh for only a few days in the refrigerator.

We developed an exclusive dry salting method to preserve fresh peppercorns. This proprietary technique involves harvesting pepper before full maturity and mixing it quickly with Kampot salt. This method extends the shelf life of the pepper while maintaining its intense aroma and unique crunch.

Salting offers numerous advantages for preserving and enhancing spices:

• Preservation of flavours: Salting protects the natural aromas of spices, adding depth to their flavour. Kampot salt, rich in minerals, accentuates delicate notes without overpowering them.
• Natural conservation: Traditional salting avoids artificial preservatives. Salt acts as a natural agent to extend product shelf life while respecting the exceptional quality of our spices.
• Creation of unique flavours: The combination of Kampot Pepper’s spicy notes with the salinity of Kampot salt creates a one-of-a-kind flavour profile.

Kampot Peppers fermented in salt represent a groundbreaking innovation in pepper preservation. This unique process, developed in 2016, preserves fresh peppercorns while intensifying their flavour. Unlike traditional peppers, fermented peppers can be enjoyed without grinding, offering an unparalleled tasting experience.

FRESH KAMPOT PEPPER IN SALT: A FLAVOUR EXPLOSION

Fresh Kampot Pepper in salt is a bold and unique innovation. Thanks to our exclusive dry salting process, each peppercorn retains its crunch, intense aroma, and flavour for up to 36 months after opening. The combination of Kampot salt and fresh pepper creates a flavour explosion, perfect for appetisers or refined dishes.

LONG PEPPER FERMENTED IN SALT: A SURPRISING VARIANT

We’ve adapted this method for long pepper, which develops unique artichoke-like notes when fermented in salt. With its crunchy texture and complex flavours, long pepper is a revelation for culinary enthusiasts.

Store fresh pepper in salt in a jar in the refrigerator to maintain its crunch and enjoy it for up to 36 months.

WHY IS THIS INNOVATION UNIQUE?

This revolutionary process elevates Kampot Pepper into a premium gastronomic product, celebrated for its unique taste and practicality in cooking. Our invention has inspired many imitations, but our expertise remains unmatched.

Discover an authentic product born from the fusion of tradition and innovation, and explore the diverse ways to enjoy our salted and fermented peppers.