Shibazuke Pickles Recipe

Cooking Directions

• STEP 1.Slice the cucumbers and eggplant into thin rounds.
• STEP 2.Sprinkle salt over the cucumbers and eggplant and let them sit for 30 minutes.
• STEP 3.Rinse the cucumbers and eggplant to remove excess salt.
• STEP 4.In a bowl, mix together the rice bran, red shiso leaves, and salt.
• STEP 5.Place the cucumbers and eggplant in a jar and pour the rice bran mixture over them.
• STEP 6.Seal the jar and let it sit at room temperature for 2-3 days.
• STEP 7.Refrigerate the pickles for at least 1 week before serving.

Cooking Tips

• Make sure to remove any excess salt from the cucumbers and eggplant to prevent them from becoming too salty.
• You can adjust the amount of red shiso leaves and salt according to your taste preference.
• The pickles will develop more flavor as they sit in the refrigerator, so it's best to wait at least 1 week before serving.

Storage and Serving

• Store the pickles in the refrigerator in a sealed jar for up to 1 month.
• Serve Shibazuke Pickles as a side dish or use them as a topping for rice bowls, sushi rolls, or sandwiches.
• The pickles can also be used in salads or as a garnish for grilled meats.