Shibazuke Pickles しば漬け

Ingredients

• 2 cucumbers
• 3 eggplants
• 3 myoga
• 1 piece ginger
• 26 g salt (*1)
• 35 g momishiso (*2 )

Steps

1. 1

   Wash and dry cucumbers, eggplants, myoga and ginger.

2. 2

   Cut the cucumber and eggplants into bite-sized pieces making sure to keep the sizes uniform for even pickling.

3. 3

   Cut the ginger into matchstick shapes. Cut the myoga in half then slice it thinly.

4. 4

   Weigh all the vegetables to calculate the amount of salt required. *3

5. 5

   Place the prepared vegetables and salt into a clean and large ziplock bag and toss well.

6. 6

   Remove as much air as you can and zip the bag. Place 1.5 times of weight on it and leave it at room temperature for about 3-4 days.

7. 7

   After 3-4 days, drain and discard the pickling liquid and squeeze out the excess moisture out of the vegetables. Weigh the pickled veggies to calculate the amount of momishiso required. *4

8. 8

   Place the salted vegetables into another clean zip lock bag with momishiso.

9. 9

   Toss them around to spread the momishiso evenly.

10. 10

    Remove as much air as you can and seal the bag.

11. 11

    Place the weight on top of the bag again and refrigerate overnight.

12. 12

    Place shibazuke in a clean air tight container and store in the refrigerator. It will keep in the fridge for 2-3 weeks.