Japanese Pickles Recipes - Shiba-Zuke Pickles Recipe

Ingredients

• 1 Japanese cucumber (3 oz/90 g)

• 1 small eggplant (3 oz/90 g)

• 2 teaspoons salt

• 1 mioga or torch ginger bud

• 1/2 teaspoon Japanese soy sauce

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Method:

1. Rub 1/2 teaspoon of the salt onto the cucumber skin. Rinse and pat dry. Then, halve the cucumber lengthwise and cut into wedges. Sprinkle with 1/2 teaspoon salt, mix and set aside.

2. Halve the eggplant lengthwise and cut into wedges. Sprinkle with 1/2 teaspoon salt, mix and set aside. Thinly slice the mioga bud diagonally, mix with 1/2 teaspoon salt and set aside.

3. Place the salted vegetables and soy sauce in a bowl, mix well and cover with a lid and a weight to press. Set aside for half a day. The pickles can be kept refrigerated for 3 days.