Reasons why salted eggplant has scum

Using the wrong salt can cause the pickled eggplants to have a scum. When pickling eggplants, you must use coarse salt (sea salt). This salt is a product obtained through the evaporation of sea water. The salt crystals that remain will be cleaned but not refined, so they still retain many micronutrients such as iron, zinc, sulfate, carbonate, potassium, magnesium, and calcium. In sea salt, 80% is sodium chloride (NaCl). This type of salt has a sweet aftertaste, adding a mineral flavor and an iron flavor.

Meanwhile, refined salt is sea salt that has been refined, removing all trace elements, so the sodium chloride content is up to 97-99%. This salt will have a much saltier taste and no aftertaste.

Additionally, table salt may be fortified with iodine. Another substance added to table salt is an anti-caking agent, which prevents the salt from clumping. The salt may also contain dextrose, which primarily stabilizes the iodine.

Using refined salt to pickle cucumbers and eggplants can cause discoloration and scum.

Choose fresh eggplant

Eggplants can be divided into two types: white-skinned eggplants and green-skinned eggplants (also known as turmeric-like eggplants with slightly green skin). Depending on your preference, you can choose the appropriate type of eggplant.

The type of fish that resembles turmeric will have few seeds and thick flesh. This type is good for quick pickling or pressing. When pickled, the eggplant will turn yellow. You should choose eggplants that are not too young or too old.

Fresh eggplants should be dried in the sun. The purpose is to let the eggplants sit in water and become crispy when salted.

The eggplant has a green skin that turns yellow when salted.

Soak and wash eggplant

Cut off the stem of the eggplant, but don't cut too deep. Just remove the stem of the eggplant, leaving the flesh intact. After cutting off the stem, soak the eggplant in water immediately to prevent it from turning black. Then, rinse the eggplant with clean water and shake it with coarse salt. Salting helps remove water from the eggplant, making it crispier. In addition, it also has an antibacterial effect, preventing the pickled eggplant from becoming soggy and scum-filled.

Mix the water to soak the eggplant.

You need to prepare some peeled and sliced ​​garlic; some young galangal also thinly sliced. In addition, you can prepare sliced ​​chili if you want it spicy.

For the brine, use boiled water that has been cooled. 1 liter of water mixed with 50 grams of coarse salt is enough. You can put the water and salt on the stove and boil. However, you must wait until the water has cooled completely before using it to pickle the eggplants.

In addition, to make the eggplant sour quickly, you can add a little sugar.

Salted eggplant

You should use ceramic, porcelain, or glass jars to pickle cucumbers and eggplants. The jars should be washed and then sterilized in boiling water. Let the jars dry completely before using.

Remove the pickled eggplants, rinse with clean water and drain. Arrange the eggplants with galangal, garlic and chili. Pour in the salt water mixture until the eggplants are covered.

Use a bamboo tray or a plate to place on top so that all the tomatoes are submerged in water. Do this so that the tomatoes are even, do not turn black, and do not float.

After about 2-3 days, the eggplant will turn yellow and sour, and you can eat it. Depending on the weather, the waiting time for the eggplant to ferment will be different. Store the pickled eggplant in a cool, dry place. If the weather is hot and you want to slow down the fermentation process of the eggplant, store it in the refrigerator. Use a clean spoon or chopsticks to pick up the pickled eggplant, which will help limit bacteria from entering and spoiling the whole jar of eggplant.