This bottle of salted kumquat is still pickled the year before last. The slices are kept in the computer for so long that they have forgotten to send. Every time I think about it, its past the kumquat season. We cant miss it any more this year. The autumn is coming and the kumquat is coming.
Food Material List
1Remove the stalk of kumquat and dry it with a wet cloth
2Put the kumquat and salt in the bottle evenly, as tight as possible. The amount of salt is wrapped in the kumquat.
3Tighten the cap and leave it alone. Let the salt pickle the water out of the orange itself.
No matter what containers are prepared for pickling, they must be water-free and oil-free
My picture of finished kumquat products was taken after two years of pickling. It was said that the longer the pickling years, the better the effect of relieving cough and resolving phlegm
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