Shibazuke (Kyoto Purple Pickles)
Kyoto's legendary purple pickle — eggplant and cucumber turned violet by red shiso, with a refreshing tangy sweetness.
Ingredients
| 200 g | Japanese eggplant, cut into bite-sized pieces | |
| 200 g | cucumber, cut into irregular chunks | |
| 100 g | red shiso leaves | |
| 1.5 tbsp | 23 ml | non-iodized salt |
| 2 tbsp | 30 ml | rice vinegar |
| 1 tbsp | 15 ml | sugar |
Instructions
- Toss the eggplant and cucumber with 1 tablespoon salt; let sit 30 minutes. Squeeze out the liquid.
- Salt the shiso leaves with the remaining salt; massage until they release liquid.
- Combine the vegetables and shiso; mix in the rice vinegar and sugar.
- Pack into a container and press under a weight.
- Refrigerate for at least 1 week — the vegetables will turn distinctly purple. Mix every 2 days during fermentation.
- Keeps for up to 3 weeks.