06 April 2009


Made two types of pickles recently, a brined burdock-and-carrot pickle and a tsukemono-style eggplant.

The burdock (gobō) and carrot pickle was a basic brined vegetable pickle with about two teaspoons of salt in a cup of water. (I usually refer to Wild Fermentation for basic brining techniques). I had about a quart of thinly sliced burdock and carrot with some shredded ginger and Korean chili pepper flakes. After 5 days it was tart but still very crunchy. The earthiness of the burdock permeates the carrots and the ginger brightens everything up.

Meanwhile, the eggplants were pressed in my tsukemono ki. I tossed a very long Chinese eggplants that was cut into one-inch lengths with a teaspoon-and-a-half of salt and then tossed them with dulse flakes, a type of seaweed that is relatively sweet. I pressed the eggplants for a good day, tossing them a few times throughout. They lose some moisture, obviously, and remain a little spongy but lose the bitterness of raw eggplants. I ate most of them snacking after dinner. Perfect for warm evenings and pilsener.

1 comment:

  1. I want to come by for eggplant pickles and pilsner!