Salty kumquat is a kumquat pickled with salt, which is called salty kumquat. It has a certain therapeutic effect on sore throat, cough and hoarseness caused by fever and cold. Many people make it every year in Guangdong province, and the longer the pickling time, the better. In the case of production, kumquat and clay pot must be comfortable and not semi-permeable, otherwise it will grow mildew. The curing time is less than one month, so it can't be opened, and the gas will grow mildew.
Pickled kumquat can be taken up and down in March under the condition of normal temperature preservation, but the therapeutic effect of kumquat soaked for half a year is stronger.
Many people say that the longer salty kumquat is, the better, but only if salty kumquat is not moldy. Generally speaking, salty kumquat can eat it in March, and the taste is unforgettable.
Extended data
Kumquat fruit is rich in vitamin C, kumquat glycoside and other components, which has a certain effect on maintaining cardiovascular function and preventing arteriosclerosis, hypertension and other diseases. Candied kumquat, as a dietetic health product, can stimulate appetite, quench thirst by drinking kumquat juice, and treat cough by adding radish juice and pear juice. Kumquat is sweet and warm, and can regulate qi, relieve depression and resolve phlegm.
Its medicinal method is: treating chronic bronchitis, and stewing kumquat and crystal sugar in water. Kumquat, burnt malt and burnt hawthorn are decocted with water to treat dyspepsia. Chronic hepatitis can be treated by decocting kumquat and Scutellaria barbata into thick juice and adding sugar. Stomach cold pain can be decocted with kumquat and Evodia rutaecarpa. Cooked kumquat, Pogostemon rugosa and ginger can treat common cold and nausea, while decocted kumquat and Codonopsis pilosula instead of tea can prevent miscarriage.
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