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.
Very interesting tip on buying male eggplants and avoiding female eggplants. Thank you!
Exact same thought. Worth a ton! Cheers 😀
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!
Josephine, then how do you eat the result, do mix it in salad, cook it, or eat without as side dish?
Awesome! You are right, there is no recipes for fermented eggplants, just marinades!. Thanks for your great contribution! :)
I tried your recipe, and I really liked it!
Thank you for sharing it!
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.
Very glad to have stumbled upon your channel. Lots of info. I did not know about the male and female eggplant!
I just love how you just throw everything in! I will try this later. Now to check on my eggplants. Hope they are male.
جميل 👍🏻 اول مرة اعرف هذي الطريقة من التخمير شكرا لك 🙏🏻
Nice tip on differentiating the male from the female eggplant didn't know..
You are correct I haven't saw anyone else fermenting aubergine I need to try this Cheers
The fermented Onions was delicious using your recipe from the other video. Looks like it's an eggplant challenge now :)
💖Thank you. You are such a wonderful person to watch. Your recipes are great and not difficult to make.
I love this! Very unique! Does fermenting eggplants get rid of the lectins at all?
Fab recipe… THANK YOU!
Cutting the blossom tip of the garlic off will keep it from turning blue or green.
Rich Laue I'm going to have to try that! But I kinda like my colorful garlic... 🤔
Keep doing videos not every week but once in a while.
Shared on Pinterest. And of course thumbs up. Thanks
How did you remove the liquid after a week?
Wonder if you can combine this with a marinade. After fermenting remove all the liquid and the mix with olive oil and pepper flakes??
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!!
Mandy Cagle Make a3% brine solution to Cover everything in the jar. 3 Tablespoons salt to 2 quarts of water.
Ok thank you!!!!
LOVE IT, THANK YOU
Hello Sir!
Supera I will try
Thanks for the video, I will try it. Is the flavor a little sweet from the eggplant or it get lost by the fermentation and salt?
thank you for this interesting inspiring content! What kind of percentage does your brine have? Thx!
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.
Yes, that was my question too.
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.
you do not peel the eggplant when fermenting, you lose a lot of vitiams and good bacteria that way.
Does fermenting do anything to reduce the amount of toxic solamine in the eggplant?
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.
@@BetterDoneYourself Thanks wish I knew about these ferments long time ago... Love your knowledge.... Thanks for sharing with us all... xo
I don't see the t shirt link that you mentioned
It's there now. tee-spring is not very fast about putting the links in place on new videos...
Male, female eggplant.. I did not know this..
Mystery solved, thank you.
Searching your videos, it seems about the only thing you haven't fermented yet is the tomato. Why is that?
Oh, yes I do: ua-cam.com/video/EgoLtx8GMgA/v-deo.html
@@BetterDoneYourself 😂😂😂
Can you use kefir?
Linda Russell For what?
I was thinking the same what for? Kefir is a different type of ferment with a different type of bacteria.
Interesting, but you need a mic so your videos won't be so echoey.
American Expat In The Philippines I know. I know. I'm working on it. The shotgun is too far away. I'm thinking of going back to my AT2035.
It's always about the men!
Try searching UA-cam in Russian "квашеные баклажаны" you will be surprised
What is surprising about that? She boiled eggplants and stuffed them with a salad...
@@BetterDoneYourself and then ferment..
Anvar Paganini Ok. I give up. What is the surprise? Please answer in complete sentences.
@@BetterDoneYourself in your video on 00:20 you said that "there are no fermented eggplant recipes on UA-cam"
so I gave you some tips how to find it
You almost had me believing in male and female eggplants LOL
"Ditch the female"
Wasn't aware this was some sigma male grindset video.
Are you ok? You seem kinda panicked in this video
LOL He's like that in all his videos- just the way he is.
If it was a male flower it wouldn’t fruit. Basic biology.
lol, "honest to God books". that would be, the bible? which is made up stuff, so not much honesty there. thanks for sharing your fermentation tips.
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.