Cà Pháo Muối Xổi with Lemongrass and Galangal
80% chuẩn vị · Vietnamese
A fragrant variation of Cà Pháo Muối Xổi, incorporating aromatic lemongrass and galangal for a more complex and herbaceous flavor profile, alongside the traditional garlic and chili.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Young Thai eggplants (cà pháo)500g
- Salt50g
- Garlic1 head
- Fresh red chilies2-3
- Lemongrass1 stalk
- Galangal1 small piece
- Water1 liter
Các bước
- 1
Wash the young eggplants and trim off the stems. Bruise the lemongrass stalk and slice the galangal thinly.
- 2
Soak the eggplants in salt water for about 1 hour.
- 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, chili slices, bruised lemongrass, and galangal 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, ensuring they are fully submerged. Use a weight if necessary.
- 8
Seal the jar and let it ferment at room temperature for 4-6 days, or until desired tanginess is achieved. Taste periodically.
- 9
Once fermented, store in the refrigerator. Serve chilled.
