Salt-Preserved Kumquats (Salted Kumquat Tea)

Why people make this

Kumquats are rich in vitamin C, and when in season they are worth curing into a salt preserve to keep on hand. Pick big, ripe orange ones; the salted version is a homemade pantry staple long treasured for soothing a sore, raw throat and a hoarse voice. When kumquats are at their best, it takes very little effort to cure a jar so you have it ready whenever the throat acts up.

Who it suits / who should be cautious

• Suits anyone with a scratchy, sore throat or a hoarse voice, especially during cold season
• Very salty — use only a few pieces at a time; anyone on a low-sodium diet should be cautious
• Watch the jar for mold; discard any fruit that develops a white slimy film

Why these ingredients (the food-therapy logic)

• Kumquat (jin ju): traditionally regarded as moving stagnant qi, easing a tight chest and settling the throat; rich in vitamin C and P, associated with supporting the blood vessels
• Coarse salt (cu yan): cures and preserves the fruit; salt itself helps keep the jar from spoiling
• Honey (feng mi): stirred in when serving, softens the saltiness and adds its own soothing quality

Ingredients (1 jar)

Ingredient	Amount	Notes
Kumquats	1–2 lb	washed, air-dried until skins slightly wrinkle
Coarse sea salt	as needed	to layer
Honey	optional	added at serving

Method

1. Wash the kumquats with skins on, dry them, and leave in a cool spot until the skins just begin to wrinkle.
2. In a clean glass jar, lay a thin layer of coarse salt, add kumquats, cover with another layer of salt, and repeat until about 80% full.
3. Finish with a layer of salt covering the fruit. Keep in a cool place until the salt dissolves into a brine — it is then ready.
4. To serve, take about 4 kumquats, crush them, pour over boiling water; once slightly cooled, stir in a little honey if you like, and drink.

Bro Niu’s tips

Don’t overfill the jar, and always end with enough salt to cover the fruit. If over time the brine no longer covers the kumquats, add a little more salt, or they may mold and spoil. The longer they cure, the darker the kumquats become.

Community questions answered (selected)

• Q (LUCY): I have no coarse salt — can I use ordinary table salt? Do I need to remove the seeds? How long until they’re ready? Bro Niu: Fine salt is fine, and no need to seed them — just wash and dry, then cure. I prefer coarse sea salt because many table salts have additives. They’ll be ready in about 2–3 months.
• Q (蜜糖 / honey): Can I steep kumquats in honey instead, to eat as a sweet? Bro Niu: Yes, you can steep them in honey, but add some sugar too — they need enough sweetness to keep well.
• Q (Evelyn): My jar from last year still has lots of undissolved salt and two top kumquats have darkened. Are they still usable, and what does mold look like? Bro Niu: The salt hasn’t dissolved because you used a lot — the brine is saturated, which is fine. Push the top fruit down so they soak in the liquid and they won’t darken. Mold shows as a white slimy film; if you see that, discard.

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Published January 11, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.