Kumquats look like tiny oval-shaped oranges, and release quite an explosion of flavors when eaten raw. It has been cultivated in China and East Asia since before the 12th century. The name kumquat is a derivation from the Cantonese dialect, "gum-gwat", meaning golden orange.
These mini jewel-like fruits are in season from roughly December to April. There are several varieties throughout the world, but in the US, Nagami, Meiwa, and Fukushu are the most cultivated and available.
1. Place the chopped cabbage in a large bowl, and mix in sea salt. Give the mixture a good massage for about 5 - 10 minutes. If you have time, allow the salted cabbage to rest in the bowl for about 30 minutes.
2. Add in the rest of the ingredients and mix well.
3. Place the mixture in a quart-size, wide-mouth mason jar. If there is not enough liquid to cover the vegetables by one inch (2.5 cm), top off with brine*. We also recommend waiting up to 24 hours to see if more liquid gets drawn out before you top off with brine.
4. Place Kraut Source onto the jar. Allow to ferment for 7 - 10 days in a cool place, away from direct sunlight.
5. When the vegetables have achieved a taste to your liking, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water
Serve with shredded romaine lettuce and orange slices drizzled with
Extra Virgin olive oil.
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