This video is about how to make fermented eggplants (aubergine).

INGREDIENTS FOR FERMENTED AUBERGINE
1. Aubergine/ eggplants
2. Black peppercorn
3. Garlic
4. Fresh thyme
5. 1 tablespoon of salt
6. 2 cups of water
7. Shishito peppers (optional)

INSTRUCTIONS
1. Wash aubergines/eggplants with water
2. Cut off the top and bottom part of aubergines/eggplants, cut off the top of shishito peppers and cut vertically in half and peel garlic
3. Make the brine by adding sea salt to 2 cups of water and stir to dissolve
4. Transfer aubergines/eggplants thyme, shishito peppers, peppercorns, and garlic into a jar. Make sure the jar is tightly packed
5. Add brine to vegetables ensuring the vegetables are fully submerged in water
6. Place glass weights on
7. screw on the lid and leave it on a counter to ferment for a week.
8. Transfer to refrigerator and enjoy
*** once open transfer to refrigerator
***fermented aubergine/eggplant can last in the refrigerator for up to 3-6 months
***Always wash your hands when fermenting vegetables
***place a try/plate under the jar during fermentation as the fermentation process could cause the brine to bubble over

BENEFITS OF FERMENTED EGGPLANTS (AUBERGINE)
1. Rich in probiotics
2. Excellent source of anthocyanin and resveratrol
3. Rich in vitamin c
4. Helps maintain an excellent gut health
5. Excellent source of antioxidants

Subscribe here    / @zizzigreen  
▶︎Instagram:   / mylifeingreens  

▶︎Business inquiries ONLY
[email protected]

#fermentedeggplants #lactofermented