Wash the eggplant thoroughly, and make sure to rinse it again to remove any dirt or impurities. If the eggplants are large, cut them 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 about 15% salt by weight relative to the eggplant. After that, add a small amount of 18°Brix brine to help the salt distribute evenly. Press the eggplant down gently with a plate or a weight to keep it 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 help the brine circulate and prevent mold growth. After the first week, you can reduce the frequency to once every two days. Keep an eye on the eggplant throughout the process—once it becomes soft and slightly fermented, it’s ready to be enjoyed. This method ensures a crisp, flavorful pickled eggplant with a balanced salty taste. Make sure all tools and jars are clean to avoid contamination.
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