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Homemade Shibazuke Pickles
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Homemade Shibazuke Pickles

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
30 mins
Additional Time
3 d
Total Time
3 d 30 mins
Servings: 8 servings
Course: Side Dish
Cuisine: Japanese

Ingredients

  • 200 g eggplant Japanese or Chinese
  • 10 g ginger root
  • 50 g myoga (Japanese ginger (Japanese ginger)
  • 5 perilla leaves shiso
  • 100 g cucumber Japanese or Persian varieties
  • 9 g salt sea salt
  • 10 g sugar
  • 45 ml plum vinegar red
  • perilla leaf optional) rubbed with salt and washed, red

Instructions

    Cup of Yum
  1. 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.
  2. Soak the eggplant slices for 20 minutes.
  3. 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.
  4. Thinly slice the blanched ginger, 50 g myoga and 5 perilla (shiso) leaves.
  5. Wash 100 g Japanese or Persian cucumber and cut off the ends. Cut in half lengthways and scoop out the seeds with a spoon.
  6. Cut the cucumber into 3mm slices (the same as the eggplant).
  7. Drain the eggplant and place it in a large dry bowl. Add the rest of the cut vegetables, then add 9 g sea salt.
  8. Massage until evenly covered.
  9. 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.
  10. The next day, squeeze the vegetables thoroughly and discard the accumulated liquid.
  11. 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.
  12. 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.
  13. Drain the pickles and squeeze out any excess liquid. Transfer to a sterilized airtight container and store in the refrigerator. Enjoy!