Can I just say that these fermented kumquats have been the best little orange surprise?? What that heck is a kumquat anyway? Kumquats are an edible fruit that closely resembles an orange, but is the size of an olive. The fruit can be eaten whole with the peel being slightly sweet and the center being slightly sour.
My parents just bought a home in the Phoenix area and much to my delight there are two kumquat trees in the backyard. And they were covered with fruit, until the kids and I harvested them ALL! Knowing that we wouldn't be able to eat them all before either tiring of eating kumquats at every meal or having them go bad, I decided to do what I typically do when I want to keep a food around for a little while longer – I fermented them!!
Are you surprised?
The next time you find kumquats, either on a tree or at the store, ferment them. I beg of you. You won't regret it. Not one bit. The fermenting turned them into something magical. A magical kumquat!! With a hint of cinnamon!
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Now, if you'll please excuse me, while you read this recipe I am going to go eat some more of these fermented kumquats before the kids polish them off.
- Kumquats - enough to fill a quart sized jar
- 1 Tbsp sea salt
- 2 cinnamon sticks
- 1/2 tsp culture starter
- Filtered water
- Place the cinnamon sticks at the bottom of the mason jar.
- Slice the kumquats in half, length-wise and fill a quart sized jar with the kumquats, leaving head space.
- Add the salt and culture starter.
- Fill with filtered water, add the lid, and loosely tighten.
- Allow to ferment 24-48 hours depending on the temperature of your kitchen.