The pepper berries (Piper nigrum L.) are referred to as the 'King of Spices' and is one of the most widely used spices. The retting process of pepper berries is a necessary method to produce white pepper. The conventional retting process of pepper berries that encounters the long period for softening the pericarp and also, causing the bad smell and low quality of white pepper produced during the rainy season. This book aims to determine the effects of soaking techniques on the physical properties and water qualities during the retting process of pepper berries. The soaking water qualities during the retting process using stagnant water is the most significantly (p<0.05) affected due to the organic matter and bioactive compounds leached out from pepper berries. Thus, these findings are considered useful for predicting the physical properties and soaking water qualities changes as well as provide a novel insight into the acceleration of the retting process of pepper berries.