Preserved Kumquat
If you’re a fan of preserved lemons then this technique is for you! Sweet, tart, citrusy, and salty, these fruits last years when treated this way, getting better with time, and can be used to add a delicious fruity seasoning to savoury meals.
Not a fan of preserved lemons? Replace the salt with sugar (20/80 by weight with kumquats) and make a cheong instead!
RECIPE:
500g (17oz) kumquat
100g (3.5oz) salt (sea salt or rock salt)
Clean and cut each kumquat. If you want to preserve the fruit undamaged, use a skewer to poke two holes in each one, or a small knife to cut through the middle.
Pack each one with salt, then squash them into a sanitised jar.
Place a weight inside to keep the fruits compacted, then close the lid and leave somewhere cool and dark for a minimum of 6 months.
Over the next few weeks, the salt will draw liquid from the kumquats. You can hurry the process a bit by giving the jar a shake every few days or so.
After 6 months the preserved kumquat is ready to use, but it will continue to improve for years.
The whole thing is edible apart from the pips. Slice them up and add them to stir fries or salads, top a pizza with salted kumquat rind, or use the juice and fruit to make a cold busting tea.
If you want to learn much much more about preserving ingredients, especially fermentation, my book is out TOMORROW! The 7th of November (UK) and 12th worldwide. Use the link in my bio to find out how to make a huge amount of different techniques in fermentation and unlock flavours you’ve never tasted before.