Fast salt pickles are a lifestyle in Japan. These eggplant pickles from Japan: The Vegetarian Cookbook use smaller, thinner tender Japanese eggplants and shiny, herby shiso leafs with contemporary and fiery ginger for a pickled vegetable that may put cucumbers to disgrace.
What you want:
2 medium Japanese eggplants, sliced into ¼-inch rounds
2 teaspoons flaky salt, divided
⅛ head small cabbage, reduce into 1¼-inch squares
1 tablespoon chiffonade ginger, soaked in chilly water for 10 minutes
1 small carrot, julienned
1 tablespoon finely chiffonade inexperienced shiso
What you do:
- Right into a medium bowl, add eggplant. Therapeutic massage ½ teaspoon of salt into eggplant and let sit for 10 minutes. In one other medium bowl, therapeutic massage ½ teaspoon of salt into cabbage till some water is launched. Let sit for 10 minutes. Squeeze eggplant slices and cabbage and add to a clear bowl. Drain ginger and blot dry.
- To bowl with eggplant, add carrot and therapeutic massage with remaining 1 teaspoon salt. Add ginger and shiso and toss to mix. Right into a 1-gallon resealable freezer bag, add combination. Roll up, squeezing out air, and refrigerate in a single day. Use as a garnish along with your favourite dish.
