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Muối quất muối (Salted-kumquats salt)

Ah no, redundant blog post title isn’t redundant.

We’ve posted about salted kumquats before, and various uses for them including as marinade for grilled quails. At the end of the day though, we still had an excess of incredibly fragrant and salty brine. What to do? Open our own salt field (er… dish) of course!

Salted kumquat salt crystal

Here’s what our 3 month old salted kumquats look like:

3 month old salted kumquats

Did we mention they smelled incredible? The citrusy scent was still there, but now imbued with the mellow roundness and complexity of age.

Whenever we had more than enough brine volume to cover the fruits, we simply poured the excess  into a shallow dish, covered it with a screen, and left it by a sunny window sill. Whenever the crystals were large enough, we harvested them. More diligent harvesting would have resulted in smaller, fluffier crystals than below:

Salted kumquat salt

The salted kumquats salt arrived just in time for the summer fruit season: I can’t wait to make some muối ớt (salt with chilli pounded into them) and enjoy them with watermelon or barely underripe nectarines and peaches!



  1. So does the salt taste citrusy?

    • Hi Mai, we’re not getting the full salted kumquat in a powder experience. The contribution of the salt is a fragrance that is older tasting and less citrusy, reminds me a bit of a cognac without the alcohol.

  2. Wow, that’s impressive. I never thought of making flavored salt. I’ve been curious about making my own jarred food – jam, pickled veggies, etc. but have been nervous.

    • Thanks, Pauline. We’re always intrigued by flavored salt, but it’s hard to find an application where the flavor contribution stands out enough to justify the cost in labor or money if you’re buying the salt. Even with ours, we have to harvest the salt crystal regularly because the flavor comes from a thin film that dries and coats the outside of the salt, while the salt crystals themselves seem to exclude everything else.
      As for canning – go for it! There are lots of canning guides online from the USDA, ATTRA, etc.

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