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Fermented Eggplant

~ Submitted by: Sara Tung ~

Servings:

Active Time: 20 min

Start to Finish: 72 h 20 min

  • Dairy Free
  • Gluten Free
  • Low Carbohydrate
  • No Tree Nuts
  • Vegetarian
  • Wheat Free
  • GAPS / SCD

Ingredients

  • 2 medium eggplants
  • 10 to 12 cloves garlic, cut into slivers
  • 1 tbsp chopped parsley
  • 1 to 2 tbsp chopped celery
  • 3 to 4 tbsp liquid from a previous batch of raw fermented vegetables
  • 1/2 tsp chile powder
  • 1 tbsp sea salt

Preparation Instructions

  1. Peel and cut eggplant into strips and prepare other vegetables.
  2. Place in bowl and sprinkle with liquid from a previous batch of fermented vegetables, chile powder, and sea salt.
  3. Mix it well with your hands, scrunching up eggplant slightly as you mix.
  4. Allow to sit for 5 to 10 minutes.
  5. Pack eggplant mixture into a quart sized jar, pressing down the vegetables so it is submerged in the brine.
  6. Place in a corner of your kitchen that's not too cold and away from direct sunlight. The vegetables will rise as it ferments. Push down the vegetables once or twice a day so it is below the brine.
  7. After 3 days, place in the fridge and allow to mature for another 2 to 4 weeks before tasting.
Last updated on 08/26/2010