A couple of months ago, my husband found a good buy on eggplants. I wondered what in the world I was going to do with three medium-large eggplants! I'd been fermenting every interesting vegetable combination in sight for several months and thought "why not?!!" I peeled them, cut them into strips, salted them and weighed them down to squeeze out the extra, and possibly bitter, water. Then I drained them and added red pepper strips, sliced garlic, dried oregano and fresh basil to the eggplant and hand-mixed my ingredients. The salt on the eggplants continued to pull moisture from the vegetables and made enough brine to cover the mixture when it was packed into jars. The result was amazingly delicious!
The Japanese make tsukemono with aubergine. It's a popular traditional thing. They typically use nukadoko for this, or place it inside miso paste to ferment. And there is a plenitude of other options. What nukadoko or miso paste are, I'm sure, you can find.
What if i only want to do a qt or pint how much salt would i use for those? Thank you so much i have been trying to figure out how to preserve my eggplant out of the garden it is a hard one. i have pickled a lot of it, but this is better!!
So when you ferment what happened to solanine? The traditional Italian recipes salt first to drain the dark liquid out to get solanine out. Then you squeeze it then add to jar.
I did this with eggplant from my garden. I did have some black mold on top of the glass weights. I let the ferment for three weeks. I discarded the black top stuff which may be mold and to be safe the top 25% of the eggplant. There is no foul smell. Since I have never tasted fermented eggplant I have no base to go on. I certainly can taste the salt and to me a sweet taste. Any thoughts on whether or not this is normal? I transfers it to a Tupperware and stored in the refrigerator. I will try a little at a time to be safe.
OMG I was looking for some probiotic eggplant recipes... You Rock!!! I have about forty... Any other suggestions. I've been eating saukaurt for 6 months. I have experimenting with my ferments... I did Basil carrots onions n cabbage... OMG delish.... How long after bubbles can I leave it in jar un refigderated for? I like mine SOUR
Mary Cretella-Rey Move this into the smallest jar to minimize the oxygen and these should keep well. You might want to bump up the salt a little if you don't plan on refrigerating.
The Bible is a book about God. I'm talking about things that, if you describing something to God, to whom you wouldn't lie, it would end up being an actual book.
Better Done Yourself : i know what you meant yet, i bring it to your attention that all god beliefs are false, therefore a lie does not make one scared into not lying. it sounds good on the sticker, but people of faith lie just as often as others, but still hope for the great candy in the sky. your videos are good. thanks for doing them.