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href=”http://senoritatijerina.files.wordpress.com/2014/03/photo-4.jpg”>Preserved Kumquat


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


  1. Task someone to massage your kumquats
  2. Begin layering in the jar; kumquats, salt, ginger, salt, etc. until full
  3. Seal lid until tight; shake
  4. Store jar in a cool, dark place 2-3 weeks
  5. Shake once after 72 hours as the salt with begin to turn to liquid
  6. This is where you can reserve some of the salt to use as you please
  7. Open the lid every few days to release any pressure caused by fermentation
  8. 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

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