Wash kumquat first, then air-dry it, and it must be dried, otherwise it will go bad. It will probably be washed today and tomorrow afternoon, and then find a glass bottle (I use a fermented bean curd bottle), put kumquat in it, and then put salt (for example, put a bowl of kumquat in the proportion of one-third of the bowl of salt). Never save salt, it will be difficult to marinate well without salt, and then seal the top of the bottle with a fresh-keeping bag. It's probably been put on for more than four or five months, and it's best to see that all the salt has dissolved and turned into water, and kumquat has turned dark. This sealed product can be put on for several years and won't break. My family has put it on for three years. When you have a sore throat, take one out and use two tablespoons to get rid of it. (Kumquat needs to be dissolved with a fork, so that the strong salty taste will come out faster. Don't try it.