Cà Pháo Muối Xổi (Classic Fermented Eggplant)
Món truyền thống · Vietnamese
A classic Vietnamese pickle made from young eggplants, fermented with salt, garlic, and chili for a tangy, crunchy, and slightly spicy flavor. Perfect as a side dish or condiment.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Young Thai eggplants (cà pháo)500g
- Salt50g
- Garlic1 head
- Fresh red chilies2-3
- Water1 liter
Các bước
- 1
Wash the young eggplants thoroughly and trim off the stems.
- 2
Soak the eggplants in salt water for about 1 hour to soften them slightly and remove bitterness.
- 3
Drain the eggplants and pat them dry.
- 4
Slice the garlic and chilies.
- 5
In a clean jar, layer the eggplants with garlic slices and chili slices.
- 6
Prepare a brine by dissolving 50g of salt in 1 liter of water. Let it cool completely.
- 7
Pour the cooled brine over the eggplants in the jar, ensuring they are fully submerged. You can use a weight to keep them down.
- 8
Seal the jar and let it ferment at room temperature for 3-5 days, or until desired tanginess is achieved. Taste periodically.
- 9
Once fermented, store in the refrigerator. Serve chilled as a condiment.
