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