Kumquat jam-You Are Foodie

By Beulah
78

Kumquat jam

This is what everyone in my hometown can do. My father and I like spicy food at home, so it's very good for our appetite. We can make sauce when eating hot pot, and we can put a few pieces on the noodles when eating noodle soup. It tastes very good!

Main Ingredients

red pepper appropriate amount
Sour kumquat appropriate amount

Auxiliary Ingredients

vinegar 1 spoon
Baijiu 1 tsp
salt A moderate amount of

The amount of kumquat and pepper can be as you like. You can't put too much salt. It's bad if it's too salty;After salting, try to finish it within two weeks. It tastes betterAll materials and containers shall not be contaminated with water or oil, otherwise they will rot;After curing for one day, put the bottle upside down for a while, and try not to empty the juice when taking it out;

Step 1 . Prepare ingredients such as kumquats (sour kumquats, not sweet ones), chili peppers, salt, clean bottles, etc.

Step 2 . Cut the kumquat in half in the middle (make sure all the kumquat flesh is cut in order for the juice to flow out, you can also cut it into smaller pieces if you want), and cut the chili into sections

Step 3 . First sprinkle a little salt on the bottom of the bottle, add a layer of kumquat, a little chili, and then sprinkle a little salt (I added some Sichuan peppercorns when making it, but I feel the taste is better without them)

Step 4 . In this way, fill a bottle layer by layer, and then pour in a small amount of white vinegar and Baijiu (white vinegar and Baijiu can also not be put in, but can be put in for a longer time)

Step 5 . Seal the bottle tightly, and it can be used for consumption after a day

Step 6 . Use it to dip in food, sour and spicy, delicious!

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