Can an already amazing taste of an exotic fruit be improved even further? Of course it can be! All you need to have is an appropriate sous vide recipe! Sous vide pickled kumquat will appeal to both gourmets and foodies
Many foodies prefer the pickled kumquat (cherry orange). The kumquat is the easiest to pickle in a sous vide cooker for further serving as a main course, an additional ingredient in salads, a side dish with crab snacks, or just a plain snack together with cheese.
Ingredients
Serves: –+
- Winy vinegar 1 glassful
- Ultrafine sugar ½ glassful
- Pickling spices 1 tsp
- Seeded kumquat cut in half ½ kg
- Freshly grated ginger
Method
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Set a warm-up temperature on your sous vide thermostat to 82.2 degrees Celsius.
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Stir together the vinegar, sugar, pickling spices, and ginger in a medium bowl. Stir until the sugar dissolves completely. Then pour this mixture into a ziploc bag along with the kumquat.
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If you don't have a vacuumizer, squeeze out the excess air from the bag manually while gradually immersing it in the sous vide cooker. Set the timer to 1 hour and start cooking in the sous vide mode.
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When the timer alerts you on finishing cooking, take out the bag from the water bath and cool it down to room temperature.
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You can serve the dish right away or keep it in a fridge using an airtight bag. The kumquat can be stored like this in the fridge for a month and still be fresh and tasty.
