Salty kumquat is another way of presenting kumquat, which is actually a finished product obtained by processing kumquat. In fact, when it comes to the efficacy and function of salty kumquat, it has the same efficacy as kumquat. Although the taste is different, salty kumquat is just the food displayed by people in another processed way, so as to better attract people's attention and more people can eat them.

Salty kumquat can use coarse salt or fine salt, but coarse salt is more effective.

It takes longer to marinate with coarse salt than with salt water, but the results will never let you down. Crude salt can pickle kumquat and lime in a nearly dehydrated state, and keep the fragrance in the best state.

3 How long can you eat it after pickling in salty kumquat 1, and the kumquat salted at room temperature can be eaten after about 3 months, but the kumquat soaked for half a year has better therapeutic effect.

2. Keep salted kumquat in the refrigerator at low temperature, and the fermentation speed will be slower. It is recommended to eat it again after 7 months.