Salted Kumquat

Salted Kumquat

1. Prepare the required materials

2. Wash and disinfect the sealed tank in advance, and drain the water (must not have a drop of water)

3. Put kumquat in water, then add 1 teaspoon of salt to soak for 10 minutes

4. Then wash, remove and drain the water

5. If it is not too dry, wipe off the water with a clean gauze

6. Use a toothpick to make some small holes in the kumquat that has been dried

7. Then put it in the salt and roll it to make the salt stick to the kumquat

8. Put it in a sealed jar

9. After putting all into the airtight jar, sprinkle a layer of salt on it

10. Finally, close the lid and seal it (you can also put a layer of salt and another layer of kumquat until the jar is filled)

Tips:

The longer the salty kumquat is left, the more delicious it will be. Therefore, it is recommended to store it for two or three years before starting to use it for better results. You can make a small can every year. It is not recommended to put in the refrigerator, as it will easily increase the moisture and cause deterioration. It is best to store it in a cool and dry place.