Laoyaoju (Herbal Preserved Kumquats)
A classic Chaoshan medicinal preserve, kumquats are cured with licorice and galangal, offering a unique balance of sweet, sour, and salty. It's a nostalgic and healthy snack.
Ingredients
7 items- Kumquats 500 g
- Licorice 20 g
- Galangal 30 g
- Salt 50 g
- White sugar 300 g
- Water 500 ml
- Lemon 1
Nutrition
Steps （8 steps）
Rub kumquats with salt, soak for 15 minutes, rinse, drain. Score a cross on top of each kumquat.
Toss kumquats with 50g salt, rub well, cover, and let sit for 30 minutes to remove bitterness.
Discard brine, boil kumquats in fresh water for 5 minutes, then drain.
In another pot, boil 500ml water with licorice and galangal, then simmer 15 minutes. Strain, reserve the herbs.
Return the liquid to pot, add sugar, cook over medium heat until dissolved, then simmer 5 minutes until slightly thickened.
Add kumquats and reserved herbs to syrup, bring to boil, then simmer 30 minutes, stirring occasionally, until kumquats are translucent and syrup thick.
Turn off heat, stir in lemon juice, let cool to room temperature.
Transfer to sterilized jars, seal, and refrigerate. Best after 7 days.
Tips
Longer curing enhances flavor. Refrigerate for at least 7 days before serving. Do not burn the syrup. Galangal can be replaced with ginger.
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