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