Fermented Pepper - Eau de Wald

Our friends have been fans of our pepper for a year now, and once you've discovered it for yourself, it's not so easy to get rid of it: Immediately after harvesting, it is placed in salt, which ensures that it remains soft. And above all, preserve its aroma. When you first meet her, put a peppercorn in your mouth and chew it up. Taste its mild fruity aroma on your tongue. Only after a few seconds does its slight sharpness begin in the throat. We use it in so many different ways that a single recommendation is difficult: pure on your sandwich, in a salad, with Pasta Casio e Pepe, on a steak, in a tartare and in gin (lightly pressed). Definitely never in the pepper mill. Better crushed with a knife or lightly pressed in a mortar.