1. Put 10 grams of salt in the vegetable sink, add freshly purchased kumquats, put the water over the kumquats, mix well to let the salt melt, and soak for 20 minutes. The effect is to remove pesticide residues from the peel and sterilize it. After soaking, rub your hands gently and drain to dry.
2. Put the rock sugar into the dry grinding cup of the food processor and beat it into powdered sugar at high speed.
3. Let the beaten rock sugar powder cool in the air. The fire-clearing effect of rock sugar is better than that of white granulated sugar and soft white sugar.
4. Cut the drained kumquat into slices, and cut a small kumquat into about four slices.
5. Put the cut kumquats into the bottle, put a layer of kumquats and sprinkle with powdered sugar.
6. The honey selected is acacia honey, which is not very sweet.
7. Pour honey into the finished kumquat bottle, pour the bottle on the table and knock it gently, so that the honey completely wraps all the kumquats and does not pass the top of the kumquat.
8. Tighten the lid, shake it up and down to blend the powdered sugar, kumquat, and honey evenly, label it, and leave it for two weeks to drink. When marinated for a week, shake it to allow the fermentation bubbles at the bottom of the bottle to gather at the mouth of the bottle.
9. You can also make honey lemon in the same way. Take a few slices of kumquat and add some honey into a cup of warm water to brew. It tastes slightly sweet and refreshing. If you have fresh mint leaves, you can put two slices in it. It’s also fine in summer. Add ice to make iced drinks.
Tips:This cold pickling method better preserves the vitamin C in the fruit, and will produce a small amount of fruit vinegar after natural fermentation, which is good for the intestines.
