Fermented Kumquats. The fermented kumquats are delicious as is or served with cheese. Better yet, mash with cocoa powder and herbs for the Seared Pork Chop with Kumquat Chocolate Topping! The fermented kumquat brine is rather awesome when used in the Cultured Kumquat Cocktail.
Kumquats are an edible fruit that closely resembles an orange, but is the size of an olive. The fruit can be eaten whole with the peel being slightly sweet and the center Pickled Kumquats Recipe. Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. You can cook Fermented Kumquats using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Fermented Kumquats
- Prepare 1 cup of filtered water.
- Prepare 1 Tablespoon of Himalayan salt.
- It’s 196 g of whole Kumquats.
- You need 2 of star anise.
- You need 2 of fresh bay leaves.
- It’s 2 of cinnamon sticks.
Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into. Pickled kumquats are great on so many things. I love them on top of salads, sandwiches, and especially avocado toast (if you love avocado toast as much as me, you have to try topping it with these little gems).
Fermented Kumquats instructions
- Simple boil the water.Add the salt and pour into a sealing jar..
- Add kumquats.Star anise. Bay leaves and Cinnamon and seal..
- Allow to ferment for 2 weeks in a dark cool spot..
Doing a quick pickle on vegetables is a great way to add vibrancy and acidity to any dish. The Pickled Kumquats recipe out of our category Tropical Fruit! The small fruits are excellent for pickled kumquats, kumquat achars, kumquat chutney, kumquat marmalade or preserved in sugar syrup. The kumquats should be completely covered by the syrup, but there should still be at least half an inch of headspace between the surface of the food and the rims of the jars.. Find Kumquat ideas, recipes & cooking techniques for all levels from Bon Appétit, where food and culture meet.