This refreshing salsa recipe features kumquats, a delightful winter jewel! Try it with seared pork chops or grilled chicken. The fermented kumquats and garlic can also be eaten whole. Save the brine to make cocktails too!
This recipe is for a 500 ml Le Parfait glass preserving jar. Double the quantity for a 1-liter jar.
Karen Wang Diggs, Chief Fermentation Officer
This refreshing salsa recipe features kumquats, a delightful winter jewel! Try it with seared pork chops or grilled chicken. The fermented kumquats and garlic can also be eaten whole. Save the brine to make cocktails too!
This recipe is for a 500 ml Le Parfait glass preserving jar. Double the quantity for a 1-Liter jar.
Author:Karen Wang Diggs, Chief Fermentation Officer
Ingredients
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1 Tablespoon (15 ml) Celtic Sea Salt
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1-1/2 cups (360 ml) filtered water
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6 oz. (170 g) kumquats
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6–8 cloves garlic, peeled
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1 sprig fresh rosemary
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3–4 cardamom pods, optional
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Freshly chopped cilantro leaves, optional
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Extra-virgin olive oil, optional
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Le Parfait Familia Wiss Terrine glass jar 500 ml (16 oz)
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ChouAmi device
Equipment
Directions
Dissolve the Celtic Sea Salt in filtered water. If you do not have a good quality water filter, then bring water to a boil for a few minutes, add salt to hot water, and allow to return to room temperature before using.
Place the remaining ingredients into the Le Parfait 500 ml jar.
Pour the brine into the jar until the brine is about 1 inch (2.5 cm) above the top of ingredients.
Assemble ChouAmi onto the jar according to directions. Allow to ferment for at least 10 days and up to 3 weeks in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready to make the salsa, drain the contents and reserve the brine for other uses. Chop up the kumquats and garlic, removing the kumquat seeds as you find them. Then add in a good handful of fresh cilantro, if using, and mix well. You can also drizzle a little extra virgin olive oil as desired.
Recipe Note
And yes, please save the brine for your cultured cocktail making, or
use it to make a salad dressing, or simply have a shot to boost your
immunity! Cheers.
Original recipe by Karen Wang Diggs
All rights reserved.