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After harvest, the peppercorns are dried slightly – this isn’t a complete dehydration, the corns are still soft and can be eaten without further cooking. At this point, they’re ready for a brine! A dry brine that is… The peppercorns are coated with a handfuls of fine sea salt, at which point they’re ready for the last step - fermentation! The salted peppercorns are loaded into wood barrels and sealed for several months. During this time, the flavor continues to develop. The peppercorns soften further, and become soaked with the sea salt. The fermentation process continues and the peppercorns develop complex lactic pickle nuances. After a few months time, the peppercorns are unloaded, packed into jars, and make their way to us at Lafayette Spices! They’re now ready for your kitchen cabinet!1
1. Green peppercorns directly from the bottle, enough to cover the bottom of the little bowl. I sprinkled them heavily with salt and added a couple of drops of lemon juice. I am curious to see if they darken.
2. Black peppercorns directly from the canister, enough to cover the bottom of the little bowl. Added water in a 1:2 ratio and lots of salt (ca. 2.5 g). I am curious to see if they soften.
If number 2 does not soften, maybe try adding some kind of acid to break down the skin a little bit…?
All should sit on the table now until at least Wednesday, topping off the water when necessary…
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