Active Time20 minutes
Ready In3 days 20 minutes
- 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
Peel and cut eggplant into strips and prepare other vegetables.
Place in bowl and sprinkle with liquid from a previous batch of fermented vegetables, chile powder, and sea salt.
Mix it well with your hands, scrunching up eggplant slightly as you mix.
Allow to sit for 5 to 10 minutes.
Pack eggplant mixture into a quart sized jar, pressing down the vegetables so it is submerged in the brine.
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.
After 3 days, place in the fridge and allow to mature for another 2 to 4 weeks before tasting.
Last updated on 01-08-2013