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15 Minutes Processing
60 Minutes For
Ingredients for salt soak
- 300g kumquats (or kumquats)
- Granulated salt or foam salt
- Licorice (may or may not be)
How to make salt soak
Step 1Preliminary processing
You wash and cut off the stalks . Use a toothpick to pierce the shell several times to remove the astringent, then rinse thoroughly.
Step 2Shut up
You mix 3 tablespoons of salt into 2 cups of filtered water, drop the kumquats and soak them for 1-2 hours.
Step 3Remove the octopus and let it dry
Remove the octopus to drain the water to avoid mold growth when soaking. Glass jars are washed and dried in the sun.
Step 4Pickled salt
Put a layer of salt in the bottom of the jar, then a layer of occlusion. In turn, when the jar is full, pour a layer of salt 2cm thick on top. You can mix licorice with salt for aroma.
Close the lid and dry the jar in a sunny place for 3-4 weeks. When out in the water, use a bamboo stick or a ball of porcelain to press the kumquat into the salt water to avoid mold.
Step 6Finished product
The longer the salted zucchini, the better it tastes. Now you can take it out to make water and drink it.
You can take out the salted zucchini to make a drink by adding sugar and ice to make the taste more complete. This dish is very suitable to cool down in the summer and also has many health benefits.
So we have completed the jar of pickled salt to ensure hygiene, safety and good for health. Wishing you success.
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