Salted kumquats will definitely not go bad after being pickled for half a year. The small kumquats have been pickled with salt, which can effectively lock in moisture and will not make the kumquats go bad. Kumquats are also rich in Vitamins and trace elements can improve the body's function and physical fitness, effectively improve the body's resistance and immunity, and increase the body's health.

Kumquat is a plant under the genus Kumquat of the Rutaceae family, also known as golden dates, kumquats and small oranges. Originally distributed in the southeastern coastal provinces of China, especially the Guangdong region, it has the longest history of growing and eating kumquats, making it the veritable hometown of kumquats. In addition, it is also widely cultivated in South China and the middle and lower reaches of the Yangtze River.

Kumquat is an evergreen shrub. 3 meters high, generally without thorns, with green branchlets and many branches when nourished; leaves lanceolate to oblong, 5-9 cm long, entire edge, petiole slightly winged; flowers small, white, fragrant, 1-3 The flower is axillary, with 5 petals, 20-25 stamens, and 5-chambered ovary; the fruit is oval or obovate, 2.5-3.5 cm long, golden yellow; the spherical fruit belongs to Japanese kumquat (F. japonica).

Those who appreciate the leaves, flowers and fruits, or make orange cakes specifically for the production of fruits, should carefully manage them after potting, use grafting for propagation, and use wolfberry or citrus seedlings as rootstocks. One plant can bear more than 10 golden oranges. They are usually exported to Hong Kong during the Spring Festival and are very popular among Hong Kong people. Pickled salted kumquats

Ingredients: kumquats, salt.

Method: 1. Pour water into the basin, sprinkle in a little salt, soak the kumquats for 10 minutes, clean them and dry them with coarse salt.

2. Boil the oranges in water. When the water boils slightly, the oranges become plump and bright. Do not boil the oranges.

3. Put the oranges in a small basket, drain the water, and let them air dry for one day.

4. Slightly stir-fry the coarse salt with ginger slices and set aside.

5. Spread the oranges all over the bottom of the jar, sprinkle a layer of salt, spread a layer of oranges, then sprinkle a layer of salt, fill the jar, and seal it with the lid.

7. It can be eaten after two or three days, but the longer it is left, the more delicious it will be. Therefore, it is recommended to store it for two or three years before starting to use it for better results. You can make a small jar every year. It is not recommended to put it in the refrigerator, as it will easily increase moisture and cause deterioration. It is best to put it in a cool and dry place.