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Sauerkraut eggplant
1 serving
Homemade pickles in winter are indispensable on the family table. They diversify the menu and enrich the diet with vitamins. Fermented eggplant prepared according to this recipe is no exception, they turn out to be very savory and moderately sharp.
Homemade pickles in winter are indispensable on the family table. They diversify the menu and enrich the diet with vitamins. Fermented eggplant prepared according to this recipe is no exception, they turn out to be very savory and moderately sharp.
eggplant - 10 kg, carrots - 7-8 kg, parsnips - 400 g, parsley root - 200 g, celery root - 200 g, onions - 1.1 kg, ground hot pepper to taste, water - 6 l, salt - 300 g, sugar - 50 g, vinegar 6% 300 ml
Cut carrots and parsnips into straws and fry lightly. Finely chop the celery and parsley roots. Grind onions with rings. Mature not too large eggplant mine, cut off from the side of the peduncle and soak for 2-3 hours in salted water to remove bitterness. After that, rinse them with cold running water. Each eggplant is cut along and filled with vegetable mixture. After that, vertically, but not too tightly to each other, we place it in any suitable dishes, better - in a small box, and pour brine. 4-5 days after fermentation, we transfer the eggplant tub to the cellar. But the sample can be removed only in a month and a half.
