Vietnamese Pickled Eggplant
Vietnamese pickle eggplants are made via fermentation. This is a relatively simple method and takes about 3-4 days to ferment. During the summer months at the farmer’s market or Asian markets you will see small eggplants the size of golf balls or smaller, usually the white or Kermit Eggplants.
- ½ lb of Kermit Eggplant
- 2 cups of filtered water
- 2 tbsp salt
Wash and remove the stems from the eggplants. Leave them whole, do not cut. Fill a large glass jar with eggplants until you cannot fit any more in – snug fit is good. Mix the water and salt together in a bowl or measuring cup. Slowly pour the salt-water mixture into the jar filled with eggplants. Make sure that the eggplants are submerged under the salt water mixture (e.g., crossing two shortened wooden kabab sticks). Tightly seal the jar and leave out at room temperature for 3-4 days.
This can be served with soups such as Rau Day or Mong Toi.