Achieving the perfect crunch with pickled baby eggplant is an art that requires not only skill but also careful execution. Here’s a step-by-step guide to help you master this delicious and crispy treat.
Crispy Pickled Baby Eggplant
Ingredients:
500g fresh baby eggplant
2-3 cloves of garlic
1 ginger root
1-2 chili peppers
Salt, sugar, fish sauce
Alum (optional)
White vinegar
Step 1: Selecting and Preparing the Eggplants
Choose baby eggplants that are small and not too mature or young. Soak them in a brine solution for 20-30 minutes to remove dirt, reduce bitterness, and prevent discoloration. Rinse and pat dry.
Step 2: Trim and Treat the Eggplants
Cut off the stems and slice the eggplants in half if desired. Soak them in a brine solution or water with a small amount of alum for 3-4 hours. This step ensures the eggplants remain crisp and retain their vibrant color.
Step 3: Prepare the Brine
Boil water and mix in salt at a ratio of 1 liter of water to 2-3 tablespoons of sea salt. Allow the brine to cool completely before use. You can add a small amount of white vinegar to enhance crispness and create a better fermentation environment.
Step 4: Add Spices to the Eggplants
Garlic, ginger, and chili peppers are essential for flavor. Peel and crush the garlic, slice the ginger, and cut the chili peppers to your preferred size. Place the prepared eggplants in a clean jar and add the garlic, ginger, and chili peppers.
Step 5: Pickle the Eggplants
Arrange the baby eggplants in a glass jar (avoid plastic containers as they may affect the flavor). Pour the cooled brine over them, ensuring the eggplants are completely submerged to prevent discoloration and uneven fermentation. Use a weight, such as a water-filled bag or a ceramic plate, to keep the eggplants submerged. Seal the jar and store it in a cool, dry place.
Step 6: Wait for Fermentation
Depending on the ambient temperature, the eggplants will be ready in 2-3 days. The ideal pickled baby eggplant should have a mild sourness and an irresistible crunch. At this stage, you can adjust the flavor by adding sugar, fish sauce, or any other seasoning to suit your taste.
Tips for Maintaining Crispness:
Select fresh baby eggplants that are undamaged.
Always use completely cooled brine when pickling, never hot water.
Ensure the eggplants remain submerged in the brine to prevent discoloration.
With this method, you’ll create a crispy, tangy, and slightly spicy pickled baby eggplant that pairs perfectly with traditional Vietnamese dishes. It’s also an excellent side dish with plain rice or sour soup.
