An explanation of light pickles that will make you want to eat in the hot summer!
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Introduction
When the summer is hot, you will miss the refreshing food. The perfect dish for such occasions is "Sake Eggplant Pickled Eggplant." The lightly pickled eggplant is not only easy to make, but its vibrant colors and refreshing taste will spurt your appetite. Another attractive feature is that it can be easily made at home, so you can enjoy it without worrying about preservatives or additives.
In this article, we will introduce you to a specific way to make lightly pickled eggplant. Please incorporate it into your daily dining table and enjoy the summer flavors.
The charm and history of light pickles
Pickles are indispensable to Japanese dining tables, and light pickles are one of the most popular types. In this article, we will introduce the charm, history, and specific recipes of light pickles. Experience traditional Japanese food culture through light pickles.
Pickles are foods that are pickled in vegetables and other ingredients using pickled ingredients such as salt, vinegar, and sake lees to improve their shelf life while improving their flavor. The soaking material has the effect of creating high osmotic pressure, lowering the pH, and blocking air. Some types of pickles involve fermentation processes such as lactic acid fermentation, which improves shelf life and flavor, but many of them do not involve fermentation, such as light pickles, senmeizuke, and candied.
Characteristics of light pickles
Lightly pickled vegetables are pickled in salt or seasonings for a short time. Lightly pickled fish contains little salt and is characterized by the fact that it has a crunchy texture and flavor that is typical of vegetables. It is also easy to make at home, making it easy to incorporate into your dining table on a daily basis.
The history of light pickles
The origin of light pickles dates back to Japan's preserved food culture from ancient times. Pickles themselves existed since the Nara period (8th century) and spread among the aristocrats during the Heian period (9th to 12th century). During the Edo period (17th to 19th century), it became popular among the ordinary people, and various types of pickles began to be made. Lightly pickled pickles are a relatively new type of pickles, and they spread from the late Edo period to the Meiji period (late 19th century to the early 20th century), when people began to want to make the most of the flavor of fresh vegetables.
Health benefits of light pickling
Lightly pickled vegetables are healthy foods that allow you to efficiently intake the vitamins and minerals of vegetables. For example, lightly pickled Chinese cabbage is rich in vitamin C and dietary fiber, which contributes to improving immunity and improving the intestinal environment. Also, since light pickles do not involve fermentation, they have less sourness than fermented foods and are easier for anyone to eat.
How to make lightly pickled eggplant
material
- Eggplant: 3 bottles
- Salt: 1 tablespoon
- Ginger: 1 slice (sliced)
- Kelp: 5cm square
- Eagle Claw: 1
How to make it
- Prepare the vegetables : Cut eggplant in half lengthwise and slice it diagonally. Spoil the cut eggplant into water to remove any scum (approximately 10 minutes).
- Salt and massage : Put eggplant that has been pulled out of the water in a bowl, sprinkle with salt and lightly rub it. Leave it for about 15 minutes.
- Squeeze the water : After 15 minutes, squeeze the eggplant thoroughly.
- Pickle : Add shredded ginger, kelp, and hawk claws and place the eggplant in a sealed bag. Defrost the bag and soak it in the fridge for 2-3 hours.
- Completed : Once the pickling is complete, remove the lightly pickled eggplant and serve it in a bowl and you're done.
The lightly pickled eggplant has a refreshing taste and is a dish that will decorate your dining table.
summary
The lightly pickled eggplant is a simple yet deep flavor. Making homemade lightly pickled fish using fresh eggplants will further enrich your home dining table. Another unique pleasure of handmade products is that by adjusting the salt and marinating time, you can create a taste that suits your taste.
Please use this article as a reference and make light pickles of eggplants. You will be able to enjoy the refreshing taste that will make you forget the heat of summer.
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