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Eggplant and cucumber pickles | Koh Kentetsu Kitchen

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Cucumber : One
みょうが : 2本
なす : 1本
塩 : 小さじ1
(A) 砂糖 : 小さじ1
(A) 酢 : 大さじ2
(A) 昆布 : 5cm

Time required

30minutes

Procedure

1) Cut vegetables 00:52
Take cucumber seeds and cut diagonally to a width of 5 mm.
Cut the Japanese ginger in half vertically and slice it into thin slices.
Cut the eggplant in half vertically and slice it diagonally.
2) Salt the vegetables 03:19
Put salt in a plastic bag and shake the bag to sprinkle.
Remove the air from the bag, close the mouth, and put a weight on it.
Leave it for about 5 minutes and knead the whole to let the taste blend in.
3) Finish 05:19
Close your mouth again, put a weight on it, and leave it for 5 to 10 minutes.
Discard excess water, add (A) and knead.
Soak in the refrigerator for 30 minutes to half a day to complete.

Point

・ If you like, you can add ginger or green perilla.
・ If you are worried about it, expose the eggplant to water and remove the lye.
・ If you put a weight on it, the salt will become familiar in a shorter time.
・ You can chop the kelp into small pieces and eat them together.
・ If you like, it is recommended to sprinkle with sesame seeds.