You have no items in your shopping cart.
Product was successfully added to your shopping cart.
Product was successfully added to your comparison list.
Eggplant is a like a sponge, literally. It actually begins to feel like a sponge once you cut and salt it.
Salting the eggplant aids in removing any bitterness that might be in the final ferment. Adding tons of Italian flavor, in the form of basil, oregano, and garlic, makes the most of the spongy nature of eggplant.
Once the eggplant is fully fermented, move to cold storage.
Ready for More Delcious Cultured Vegetable Recipes?
|Small Ceramic Fermentation Weight|
|Real Food Fermentation|
© 2015 Cultures for Health. All rights reserved.