salt: 5g (increase or decrease according to your own taste) refined salt and crude salt can be used.

Before a glass sealed jar

is pickled, clean the kumquat and dry it. (If it is dried in the sun for a long time, it is better to wrinkle the skin a little, because it is less prone to damage and can kill the residual pesticides. ) Wash the jar and dry it.

Put the dried kumquat in the jar (but don't let the lid press the kumquat, because the peel is easy to get moldy), then pour in the salt, cover it and shake it a few times (if the jar can't be sealed, you can wrap it with plastic wrap). Put the sealed jar in a dry place and don't bask in the sun. It can be eaten in about one month. Salted kumquat is very effective, especially for throat inflammation, which can relieve summer heat, promote fluid production and relieve cough.

Note:

Select kumquat with complete surface.

kumquat and jar must be dry, without half a drop of water, otherwise it will be moldy

If it can't be opened for less than a month, it will also be moldy if the air goes in

Salted kumquat is deeper in color.

how to eat: just eat it, or you can (it is estimated to be salty to death)

drink it with water (my personal favorite).