1. Prepare the required materials.
2. Wash and disinfect the sealed tank in advance, and drain the water. (There must be no drop of water)
3. Put the kumquat in clean 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. Put the dried kumquat into small holes with a toothpick.
7. Then put it in the salt and roll it to let the salt stick to the kumquat.
8. Put it in a sealed jar.
9. After putting everything in a sealed jar, sprinkle a layer of salt on it.
10. Finally, close the lid and seal it well. (You can also put a layer of salt and another layer of kumquats until the jar is full)
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.
