Look how da cucumbers came out! The texture is perfect. The malty flavor is nice. One problem . . .
sooooo salty. Maybe I left it in the paste too long . . . around 15 hours.
So after I took the above pictures I threw them in a bowl of water. I might have to do something like this to tone down the saltiness. We'll see.
Look what I got at the swap meet yesterday for $2.
I've read that I can reuse the pickling base, so I put the eggplant in it.
After about 5 hours nothing much was happening. With the cucumber, liquid would start accumulating and every couple of hours, I would have to drain it out. It wasn't doing that with the eggplant. So I dug them out, rinsed off the paste and cut them into pieces. I'm gonna throw them back into the paste and see if I can get more of some kind of reaction. But somehow I'm not feeling it.
Hmmm. Maybe you only supposed to use a little at a time?
My mother used to make good pickled veggies. She would put them in a big bowl and add salt, old rice, and then put a big plate on top with a jar of water on top to press it down. After a day (or was it a few days?) the liquid from the veggies would come up and the pickling was done. Usually she used cabbage but sometime daikon, eggplant. If it was too salty, she would rinse and rinse, and then cut the cabbage up and we would eat it with shoyu - was yum!
We also had this plastic bottle with a screwing spring type plate that worked on the same principle as the weight on the plate. I tried to make but sometimes was good, sometimes was throw away. I sometimes used old burnt rice which gave it a better flavor but sometimes it would get moldy - yuck!
Here is my post about it from long time ago. http://honoluluaunty.com/ko-ko-simple-tsukemono/ Your post makes me want to try again.
Kay, good luck! Sometimes there are some good stuff for only 99 cents!
Aunty, my cucumber is still a bit salty. Maybe I'll rinse again. Interesting about using burnt rice. And talk about throw away . . . the eggplant I made is so gonna be thrown away.
Eggplant is a strange veggie. Although, it's called a very healthy wonder food. The thick skin was your problem Jalna.
It's very hard to eat. The taste is horrible as is the texture! My neighbor just told me that he fries them in oil on the stove and makes sliced parmesan eggplant. Now that might work.
I watched a video online about these pickles(in Japanese). the 3 stands for ratio of salt, 5 is ratio of kouji starter and 8 the ratio of rice mash. the guy stuck cucumbers in, in the morning, then ate them for dinner, so he only had them in for 8-9 hours?! he also said that if there is water coming out from your veggies, to stick in "fu"(dried gluten) or bread to soak up the water, the fu can be cooked then eaten afterwards...good luck:)
Mark, my mom used to make a fried eggplant dipped in egg and breadcrumbs that I loved! This one came out as you say "horrible". I'll post a picture soon.
Thanks Kat! The cucumbers came out good in the end . . . the eggplant . . . baaaaaaaad.
still waiting
-
As of this post, Tokyo is still waiting for the weather dude to announce
the start of cherry blossom season.If you ever wondered how the weather
dude deter...
Recipe: Jacket Potatoes
-
This isn’t a super detailed recipe, in fact, there are no details. I saw
videos of this dish on my TikTok, super popular dish in England. Jacket
Potatoes a...
The Monkey Method to Peeling a Banana?
-
When you're retired you might end up finding weird things to interest you.
Art and I are both retired so yes, we do find weird things interesting.
Case i...
Jazzercise for Aunty. Really?
-
Cool for Kupuna is a weekly show on Sundays at 5:30pm on KITV2. I don’t get
tv stations but I can watch past episodes on their CoolforKupuna.com
website....
Snippets since December 6, 2021
-
I have now been in Los Angeles for 2 1/2 years (September 16, 2021)
December 2022, I joined the Culver City Senior Center: membership
$20.00/year and pa...
Surf Report 09-06-2023
-
Waves: 1 - 3 Feet Wind: Trades Light Trade winds are back but the waves are
still rolling in! It's not Uranus Gotta stop and smell the sunrise! Cotton
cand...
Business Launch Challenge!
-
Did you happen to read my last post? If not, you should watch this video
before reading on...
But if you're interested, there is a Business Launch Cha...
10 comments:
Aw, hope cutting it up works!
It kinda did, Mich, but I ended up cutting it even thinner this morning.
I didn't know about that bargain area at Marukai. We're going next week. I shall have to check it out. Thank you!
Hmmm. Maybe you only supposed to use a little at a time?
My mother used to make good pickled veggies. She would put them in a big bowl and add salt, old rice, and then put a big plate on top with a jar of water on top to press it down. After a day (or was it a few days?) the liquid from the veggies would come up and the pickling was done. Usually she used cabbage but sometime daikon, eggplant. If it was too salty, she would rinse and rinse, and then cut the cabbage up and we would eat it with shoyu - was yum!
We also had this plastic bottle with a screwing spring type plate that worked on the same principle as the weight on the plate. I tried to make but sometimes was good, sometimes was throw away. I sometimes used old burnt rice which gave it a better flavor but sometimes it would get moldy - yuck!
Here is my post about it from long time ago. http://honoluluaunty.com/ko-ko-simple-tsukemono/ Your post makes me want to try again.
Kay, good luck! Sometimes there are some good stuff for only 99 cents!
Aunty, my cucumber is still a bit salty. Maybe I'll rinse again. Interesting about using burnt rice. And talk about throw away . . . the eggplant I made is so gonna be thrown away.
Eggplant is a strange veggie. Although, it's called a very healthy wonder food. The thick skin was your problem Jalna.
It's very hard to eat. The taste is horrible as is the texture! My neighbor just told me that he fries them in oil on the stove and makes sliced parmesan eggplant. Now that might work.
The eggplant is very healthy for you.....though!
Health benefits of the Eggplant.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22
I watched a video online about these pickles(in Japanese). the 3 stands for ratio of salt, 5 is ratio of kouji starter and 8 the ratio of rice mash.
the guy stuck cucumbers in, in the morning, then ate them for dinner, so he only had them in for 8-9 hours?! he also said that if there is water coming out from your veggies, to stick in "fu"(dried gluten) or bread to soak up the water, the fu can be cooked then eaten afterwards...good luck:)
Looks ono! Too bad it was too salty.
Mark, my mom used to make a fried eggplant dipped in egg and breadcrumbs that I loved! This one came out as you say "horrible". I'll post a picture soon.
Thanks Kat! The cucumbers came out good in the end . . . the eggplant . . . baaaaaaaad.
Turned out okay after all, Erick.
hey not bad for guessing what the directions meant! I liked it!
Post a Comment