Preserved Salted Kumquats (Quất Muối)

Salted kumquats which have steeped in salted brine for over 3 months

Beautiful fresh kumquats

Sitting the jars of salted kumquats over a sunny window sill for at least 1 month or longer before using.

450gm cleaned and dried kumquats and enough coarse salt to cover the fruits. Layer the kumquats and salt alternatively in a clean and sterilised jar.  Seal the jar and place it near a bright window sill.  Overturn the jars occasionally to allow the salted brine to distribute evenly over the kumquats. Let it cure for at least a month or longer until the fruits shrivelled and softened before transferring the jar to fridge. 

After about 1 week, some of the coarse salt has melted and liquid filling up half the jar

Making of salted kumquat drink! 

Salted kumquat drink : Mash 1 kumquat thoroughly in a glass. Add in 2 tsp honey to taste and top with a cup of cold water. Refreshing!

 I am submitting this post to Asian Food Fest – IndoChina hosted by Kelly Siew Cooks

I found another preserved kumquats on another web-site, these preserved kumquats are served as a relish rather than using it to make as a drink. The process of curing is shorter, around 2 weeks, as to retain its crunchiness.

Salt & Pepper Preserved Kumquats

  • 450gm kumquats
  • 1/2 tbsp black peppercorns, ground
  • 2 cloves, ground
  • 1/4 cup coarse salt
  • 1 tbsp sugar
  • juice of 2 lemons

  1. Wash the kumquats and air dry completely. Slice half in lengthwise.
  2. In a bowl, combine halved kumquats, peppper, cloves, salt & sugar till evenly mixed.
  3. Place kumquats in a clean dry jar, pour in lemon juice and seal the jar.
  4. Store at room temperature for 10 days to 2 weeks, shake the jar once a day, until they reach the desired softness. Chill the mixture.
  5. To use : using a clean, dry spoon, take out desired amount and rinse under cold water, chop or serve whole along with roasted meat or toss into salads.