Foryoueats: Shibazuke Pickles

Name: Foryoueats: Shibazuke Pickles
Total time: 20 min
Ingredients: 3 Japanese or Chinese eggplant (14.1 oz, 400 g); 2 Japanese or Persian cucumbers (6 oz, 170 g); 3 myoga ginger (1.8 oz, 54 g; you can substitute it with a small amount of ginger, preferably mild-flavored young ginger); 1 inch ginger (0.8 oz, 22 g); Diamond Crystal kosher salt (0.4 oz, 11 g; 2% of total weight of vegetables); For Pickling:; 20 shiso leaves (perilla/ooba); 4 Tbsp ume plum vinegar; 1 Tbsp mirin

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This Shibazuke Pickles recipe combines Japanese eggplant, cucumbers, and myoga ginger with shiso leaves, ume plum vinegar, and mirin. The result is a tangy, sal

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Ingredients

3 Japanese or Chinese eggplant (14.1 oz, 400 g)
2 Japanese or Persian cucumbers (6 oz, 170 g)
3 myoga ginger (1.8 oz, 54 g; you can substitute it with a small amount of ginger, preferably mild-flavored young ginger)
1 inch ginger (0.8 oz, 22 g)
Diamond Crystal kosher salt (0.4 oz, 11 g; 2% of total weight of vegetables)
For Pickling:
20 shiso leaves (perilla/ooba)
4 Tbsp ume plum vinegar
1 Tbsp mirin