Kumquat Ferment

These brilliant little golden gems are the royalties amongst citrus fruits.  They are packed with intense flavors and confer many healthful benefits.  They originated in China, and wasn't introduced to the Western world until the mid-nineteenth century.
In China, Ikumquats are called “Gam Gat Sue”. Gam sound like the Chinese word for gold.  Gat rhymes with the Chinese word for luck.
The tiny emerald leaves symbolize wealth.
So, everyone who eats the fruit will be blessed with good fortune, prosperity and happiness. How can you not give it a try!

Ingredients:
1 cup filtered water
1 Tablespoon sea salt
7 oz. kumquats, whole
1 star anise
1 cinnamonstick
1 bay leaf

1. Bring the water to boil.  Make the brine by dissolving the sea salt into the water.  Allow to cool completely.
2. Place the rest of the ingredients into a pint-size mason jar.
3. Add in the brine.
4. Place your Kraut Source unit on according to directions.
5. Put your kumquat ferment in a cool stop, away from direct sunlight and allow to ferment for 2 weeks.
6. When ready, remove the Kraut Source parts and put the standard mason jar lid + ring on for storage in the fridge.
The fermented kumquats are delicious as is, or served with cheese.  The fermented kumquat brine is rather awesome when added to
a salad dressing or use in a cocktail.

Click HERE for the Kumquat Champagne Cocktail recipe.  Salut!

To Your Health,

 

 

 

Image of kumquat tree from:

https://commons.wikimedia.org/wiki/File%3AKumquat_Photograph.jpg