href=”http://senoritatijerina.files.wordpress.com/2014/03/photo-4.jpg”>
Ingredients
12 oz kumquats (340 grams)
.5 oz ginger root (20 grams), sliced, skin on
12 oz Mason jar or equivalent with airtight lid
1 cup Kosher salt
Method
- Task someone to massage your kumquats
- Begin layering in the jar; kumquats, salt, ginger, salt, etc. until full
- Seal lid until tight; shake
- Store jar in a cool, dark place 2-3 weeks
- Shake once after 72 hours as the salt with begin to turn to liquid
- This is where you can reserve some of the salt to use as you please
- Open the lid every few days to release any pressure caused by fermentation
- Once the liquid tastes a bit tangy, place in the refrigerator and it will last up to 1 year
Try adding vanilla bean, rosemary or even peppercorns in place of ginger for a new experience.
First published March 13, 2014 on www.senoritatijerina.wordpress.com