Salty kumquat

You must choose kumquats that are not damaged at all. If your jar is large, you can handle a few pounds at once; if it's smaller, 1 pound is fine.

Boil a pot of light salt water, let it cool, then soak the kumquats for about an hour. After that, take the kumquats out and let them dry. If washed today, they should be completely dry by the next day. The surface must be completely dry with no moisture at all.

Take out your dropper bottle. I use droppers that are sold sealed in supermarkets. Boil it in hot water and let it dry. You can also wipe it dry with a clean cloth.

Put the dried kumquats into the jar. There is a technique to this: you must put a layer of kumquats and then sprinkle a layer of salt. Do not skimp on the salt, as not using enough can cause spoilage. I usually use a big bag of salt for about 2 jin of kumquats. The best type of salt for this is coarse salt.

After finishing filling, the bottle must be sealed. If your bottle is not sealed tightly enough, cover the mouth of the bottle with two layers of cling film. Then place the bottle in a cool, dark place. Do not open the lid within a month, otherwise exposure to air will easily spoil the contents. The storage period must be at least 3 months before consumption, and when picking the kumquats, make sure your utensils are clean and dry.

This kumquat can be stored for many years and will not spoil; the longer it is kept, the better... But dear readers, remember, this item is cold in nature, so those who are sensitive to cold or have a cold constitution should eat less. Otherwise, it could have the opposite effect...