Kumquat Ferment

Kumquat Ferment

These brilliant little golden gems are the royalties amongst citrus fruits. They're packed with intense flavors and confer many healthful benefits. They originated in China, and weren't introduced to the Western world until the mid-nineteenth century.

In China, kumquats 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?

Note: this recipe is for a pint-size, wide-mouth mason jar


  • 1 cup (240 ml) filtered water
  • 1 Tablespoon (15 ml) sea salt
  • 7 oz (196 g) kumquats, whole
  • 1 star anise
  • 1 cinnamon stick
  • 1 bay leaf


1. Bring the filtered water to boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow to cool completely before using.

2. Place the rest of the ingredients into a pint-size mason jar. Pour the brine into the jar until it covers the mixture by one inch (2.5 cm).

3. Place Kraut Source unit onto the jar. Allow to ferment for 2 weeks in a cool spot, away from direct sunlight.

4. When ready, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator.

Serving suggestions:

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.

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