pickled kumquat

1

Rinse kumquat, enlarge it in a bowl, add water and 1 teaspoon of salt, and soak for 1 hour.

2

Wash and dry the bottles to be filled with kumquats, making sure they are free of oil and water.

3

After 1 hour, dump the water and dry the kumquat or dry the surface moisture. Pay attention! The surface of kumquat must be water-free, otherwise it will rot.

4

Use a fork or toothpick to make a few holes in the surface of the dried kumquat. You can poke more holes to make it easier to wrap the salt underneath.

5

Roll the hollowed kumquat in salt, place it into a sealed jar, cover it, and place it in a shade or refrigerator.

6

Cover the bottle with a layer of plastic wrap, cover it, and tighten it.

The bottle used to hold the kumquats must be completely free of water and oil! The salt will gradually dissolve, and the kumquats will slowly release their juices. The longer the pickling time, the more juice is released, and the darker the color of the kumquats becomes; these are normal phenomena. Moreover, the longer the pickling time, the better the effect. Every once in a while, shake the bottle back and forth to keep the kumquats covered in salt so they won't spoil. Alternatively, you can keep it upright for a few days and then turn it upside down for a few more. Salted kumquats are very effective for sore throats and coughs caused by colds! When consuming, use clean chopsticks or a fork to pick them out; simply soaking one or two pieces in hot water each time is enough.