Homemade Shibazuke Pickles
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Homemade Shibazuke Pickles
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 200 g eggplant Japanese or Chinese
- 10 g ginger root
- 50 g myoga (Japanese ginger)
- 5 perilla (shiso) leaves
- 100 g Japanese or Persian cucumber
- 9 g sea salt
- 10 g sugar
- 45 ml red plum vinegar
- red perilla leaves (optional) rubbed with salt and washed
Instructions
- Fill a bowl with cold water and add a pinch of salt. Mix well. Cut the ends off of 200 g eggplant and cut in half or quarters lengthways. Cut into 3mm slices and place them in the water as you go to prevent discoloration.
- Soak the eggplant slices for 20 minutes.
- While you wait, bring a small pot of water to a rolling boil. Scrape the skin of 10 g ginger root with the edge of a spoon, then thinly slice. Blanch in the hot water for 30 seconds, then drain and rinse with cold water to quickly cool.
- Thinly slice the blanched ginger, 50 g myoga and 5 perilla (shiso) leaves.
- Wash 100 g Japanese or Persian cucumber and cut off the ends. Cut in half lengthways and scoop out the seeds with a spoon.
- Cut the cucumber into 3mm slices (the same as the eggplant).
- Drain the eggplant and place it in a large dry bowl. Add the rest of the cut vegetables, then add 9 g sea salt.
- Massage until evenly covered.
- Place a piece of plastic wrap directly on top of the vegetables, then weigh it down with a plate and a weight. Rest in the refrigerator overnight.
- The next day, squeeze the vegetables thoroughly and discard the accumulated liquid.
- Transfer the vegetables to a sealable freezer bag and add 10 g sugar and 45 ml red plum vinegar. If available, you can add a few red perilla leaves for a more intense color.
- Massage the bag until the ingredients are evenly coated, then push the air out and seal. Place the bag in a square container so that it lays flat and prevents leaks. Rest in the refrigerator for at least 2 days.
- Drain the pickles and squeeze out any excess liquid. Transfer to a sterilized airtight container and store in the refrigerator. Enjoy!
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