Cultured peppercorns are a specialty fermented peppercorn product originating in South China and SE Asia. They are produced once a year, during the peak of peppercorn harvest, in black (green) and red varieties. The red variety is cultured from fresh, fully ripened, red peppercorns in a process similar to how kimchi or sauerkraut is made. Peppercorns used for this variety are Cambodian single origin peppercorns from the certified Kampot appellation. The salt used in the culture is a single origin, top-harvested Kampot “Fleur de Sel”, produced in the French tradition.