Wash the eggplant thoroughly, making sure to remove any dirt or impurities. If the eggplant is large, cut it in half before pickling to ensure even salt absorption. Place one layer of eggplant into a clean jar, then sprinkle a layer of salt over it. Use approximately 15% of the weight of the eggplant as salt. After that, add a small amount of 18-degree brine to help speed up the fermentation process. Make sure the eggplant and salt are evenly distributed, then press down gently with a weight or a plate to keep everything submerged.
Place the jar in a cool, well-ventilated area away from direct sunlight. For the first few days, turn the jar upside down once a day to distribute the brine and prevent mold growth. After the first week, you can reduce the frequency to once every two days. Keep an eye on the pickling process—after a few days, you should start to see bubbles forming, which is a sign of active fermentation. Let it sit for about 2–3 weeks, depending on your taste preference. The longer it ferments, the more intense the flavor will become. Enjoy your homemade pickled eggplant!
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