{"id":228,"date":"2014-03-13T21:34:05","date_gmt":"2014-03-14T02:34:05","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=228"},"modified":"2018-08-19T21:36:27","modified_gmt":"2018-08-20T02:36:27","slug":"kumquat-and-ginger-infused-kosher-salt","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2014\/03\/13\/kumquat-and-ginger-infused-kosher-salt\/","title":{"rendered":"Kumquat and Ginger infused Kosher Salt"},"content":{"rendered":"<p>href=&#8221;http:\/\/senoritatijerina.files.wordpress.com\/2014\/03\/photo-4.jpg&#8221;&gt;<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-thumbnail wp-image-56\" src=\"http:\/\/senoritatijerina.files.wordpress.com\/2014\/03\/photo-4.jpg?w=150\" alt=\"Preserved Kumquat\" width=\"150\" height=\"150\" \/><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>12 oz kumquats (340 grams)<br \/>\n.5 oz ginger root (20 grams), sliced, skin on<br \/>\n12 oz Mason jar or equivalent with airtight lid<br \/>\n1 cup Kosher salt<\/p>\n<p><strong>Method <\/strong><\/p>\n<ol>\n<li>Task someone to massage your kumquats<\/li>\n<li>Begin layering in the jar; kumquats, salt, ginger, salt, etc. until full<\/li>\n<li>Seal lid until tight; shake<\/li>\n<li>Store jar in a cool, dark place 2-3 weeks<\/li>\n<li>Shake once after 72 hours as the salt with begin to turn to liquid<\/li>\n<li>This is where you can reserve some of the salt to use as you please<\/li>\n<li>Open the lid every few days to release any pressure caused by fermentation<\/li>\n<li>Once the liquid tastes a bit tangy, place in the refrigerator and it will last up to 1 year<\/li>\n<\/ol>\n<p>Try adding vanilla bean, rosemary or even peppercorns in place of ginger for a new experience.<\/p>\n<p>First published March 13, 2014 on www.senoritatijerina.wordpress.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>href=&#8221;http:\/\/senoritatijerina.files.wordpress.com\/2014\/03\/photo-4.jpg&#8221;&gt; 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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=228"}],"version-history":[{"count":2,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/228\/revisions"}],"predecessor-version":[{"id":230,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/228\/revisions\/230"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}