Kumquats, those tiny, bite-sized citrus fruits, are a delightful treat on their own. But did you know you can also preserve them to create a unique and flavorful condiment that elevates various dishes? This guide will walk you through the process of preserving kumquats, drawing insights from two expert sources: Nik Sharma Cooks and Very Vegan Val.
What are Preserved Kumquats?
Preserved kumquats are essentially pickled kumquats, similar to preserved lemons. The combination of salt and the kumquat’s natural acidity creates a brine that preserves the rinds, resulting in a salty, umami, tart, and citrusy burst of flavor. They can be used in various ways, adding a complex and savory touch to your culinary creations.
Why Preserve Kumquats?
Preserving kumquats offers several advantages:
- Extends shelf life: Preserving kumquats extends their shelf life significantly, allowing you to enjoy their unique flavor even when fresh kumquats are out of season.
- Adds complex flavor: Preserved kumquats add a depth of flavor to various dishes, from savory stews and salads to sweet desserts and cocktails.
- Versatility: Preserved kumquats are incredibly versatile and can be used in numerous ways, adding a unique touch to your culinary repertoire.
How to Make Preserved Kumquats:
The process of preserving kumquats is simple and requires minimal effort. Here’s a step-by-step guide incorporating insights from both Nik Sharma and Very Vegan Val:
Ingredients:
- Kumquats (around 40)
- Fine ground sea salt (1/4 cup or more as needed)
- Sterilized mason jar (quart-sized)
- Fermentation weight (optional)
Instructions:
- Prepare the jar: Sterilize a quart-sized mason jar by submerging it in boiling water for a few minutes.
- Prepare the kumquats: Wash the kumquats thoroughly under warm running water. Cut them in half lengthwise.
- Layer and salt: Place a layer of kumquat halves, cut side down, in the jar. Sprinkle with a small amount of salt. Repeat this process, layering and salting until the jar is almost full.
- Submerge in brine: The salt and kumquat juice should create a brine. If necessary, add a tablespoon of water to ensure all kumquats are submerged.
- Weight and seal: Use a fermentation weight (or a smaller jar filled with water) to keep the kumquats submerged. Seal the jar tightly with a lid.
- Ferment and store: Leave the jar on the counter for 3-4 weeks, shaking it daily to distribute the brine. After fermentation, store the jar in the refrigerator.
Using Preserved Kumquats:
Preserved kumquats are incredibly versatile and can be used in various ways:
- Flavoring: Use the rinds to add a burst of flavor to hummus, stews, salads, grain bowls, and even cocktails.
- Marinades: Marinate tofu, tempeh, or other proteins in the preserved kumquat brine for added depth and complexity.
- Garnishes: Chop the rinds and use them as a flavorful garnish for soups, salads, and other dishes.
- Desserts: Add a unique twist to desserts by incorporating chopped preserved kumquats into cakes, ice cream, or yogurt.
Tips and Variations:
- Experiment with spices: Add spices like ginger, cardamom, or black peppercorns to the jar for additional flavor complexity.
- Use different citrus: While kumquats are ideal, you can also experiment with preserving other citrus fruits like oranges, lemons, or grapefruits.
- Adjust salt to taste: The amount of salt needed may vary depending on the size of the jar and your personal preference. Start with the recommended amount and adjust to taste.
Preserving kumquats is a simple and rewarding process that allows you to enjoy their unique flavor year-round. With their versatility and complex taste, preserved kumquats can elevate various dishes, adding a touch of sophistication and culinary delight to your meals. So, grab some kumquats, follow these simple instructions, and embark on a journey of culinary exploration with this delightful condiment.
I’d just finished making a batch of preserved lemons and shared a few photos on Facebook and came across a comment from reader David Kellet who mentioned how he’d also kept kumquats in addition to lemons. I must admit that I’ve candied kumquats in sugar syrup before but never preserved them in salt. David’s idea was brilliant, and I now had something to do with all those kumquats sitting on my little dwarf Nagami tree in the pot outside the house. It was time to make preserved kumquats happen!
Wash the kumquats with warm water to remove any remaining dirt or debris. Place a sterile, clean jar on the counter. Halve the kumquats lengthwise and place them inside the jar. Add half cup of salt. Kumquats should be crushed and pressed to extract as much juice as possible. Press the kumquats firmly so that they are fully immersed in the salt and their juices. The heavier the spoon/ladle, the better. Cover the top with the remaining half cup of salt. Add a few tablespoons of salt if necessary (it depends on the size of the jar). Place the jar in a cool, dark place for three days after tightly sealing it with a lid. To encourage the juices inside the jar to circulate, shake it once a day. After a while, the salt will dissolve and osmotically extract more juice from the fruit halves to create a thick, syrup-like substance. Put the jar in the refrigerator for at least six months after the three-day period. Although I still like to shake the jar occasionally for the arm exercise, you don’t need to do so anymore.
Although some commercial brands claim their lemon pulps are perfectly edible, the pulp is not consumed. I think it’s excessively salty, and because it’s so soft, most of it would wash away with the water.
In Morocco, the Middle East, and India as well as in my kitchen, preserved lemons are a basic ingredient. In India, lemons are preserved for at least a month or longer by putting them in the sun with slices of fresh ginger and salt; chillies may also be added. I occasionally add dried herbs or spices, but preserved lemons are a great ingredient to have in your kitchens regardless of how you make them.
This is not so much a recipe as it’s an experiment, and as time goes on, I’ll share updates on the kumquats. Though I’ve tasted and cooked with preserved lemons a lot, I’m sure they will be similar if a little sweeter. I’m curious about the flavor and scent. This is so easy to put together that there isn’t really a recipe.
Ever since our trip to California in March, we have been crazy for Kumquats! We ate them by the handful at the farmer’s markets there. Here in Toronto, however, the little gems are hard to find, and expensive, too. Hence, the hoarding impulse….Since we love to use preserved lemons in our cooking, we decided that preserved kumquats would be a lovely, wonderful alternative seasoning for some of our favourite dishes. They were super easy to make! Just watch!
Here at The Lunchbox Season, May is all about fueling our bellies and our souls! These four incredible ingredients—salt, kumquats, cinnamon, and cardamom—when “preserved” together make a delectable flavoring for your tagines, stews, and roasts, as well as salad dressings and beverages.
After a few weeks, voilà! You have preserved kumquats! We’ve used them in our favorite Resurrection Chicken—a twist on Dori Greenspan’s Chicken in a Pot—as well as a lamb roast. ] And, just yesterday, I blitzed two into a vinaigrette. One or two of these babies can also be rinsed and dropped into a glass of sparkling water! Alternatively, you can muddle two rinsed preserved kumquats in a cup and add hot water and honey to make a tea! [Bourbon will make this a cold- and flu-buster royale!!].
Kumquat Preserves/How to make it Perfect!
FAQ
What can I do with too many kumquats?
What is the best way to store kumquats?
Can you freeze kumquats?
How long do kumquats stay fresh?
How do you store kumquats after harvesting?
Put them in a plastic bag or airtight container and keep them in the produce drawer of your fridge. After harvesting kumquats, if you have more kumquats than you can eat or share with neighbors you may want to preserve some of the harvest to use later.
How do you eat preserved kumquats?
In fact, the peels are the most flavorful and aromatic part of kumquats. Serve preserved kumquats alongside coffee or desserts, or in the bottom of a glass of champagne. They are also amazing dipped in melted chocolate. Gather the ingredients. Wash the kumquat fruits.
How do you cook fresh kumquats?
Scrub your kumquats under cold water to remove any leftover pesticide or dirt. Pat them dry. Combine 2 parts water and 1 part sugar in a low-heated saucepan and bring the mixture to a low boil until all of the sugar is dissolved. Allow the syrup to reach room temperature to prevent accidentally cooking your fresh kumquats.
How do you sanitize kumquats in a mason jar?
Sanitize a quart-sized mason jar with boiling water. Chop your kumquats in half, and toss them in some of the salt. Place a layer of the kumquats, cut side down, inside the jar. Sprinkle with a little salt, and add the next layer of kumquats, pressing down firmly. Repeat, until all the kumquats are in the jar.