Overnight Japanese Eggplant Pickles | VegNews
Fresh ginger, shiso, thinly shredded cabbage, and tender Japanese eggplants add a flavorful spin to home-pickled vegetables.
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Ingredients
- 2 medium Japanese eggplants, sliced into ¼-inch rounds
- 2 teaspoons flaky salt, divided
- ⅛ head small cabbage, cut into 1¼-inch squares
- 1 tablespoon chiffonade ginger, soaked in cold water for 10 minutes
- 1 small carrot, julienned
- 1 tablespoon finely chiffonade green shiso
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