HOW TO FERMENT EGGPLANTS (AUBERGINE) | FERMENT WITH ME

[@sarahpedun8769]

Thanks for sharing, I needed this since I have a little garden and sometimes I have lots of eggplants and other vegetables

[@ZizziGreen]

I'm glad you found this video helpful. Fermentation is a good way to preserve vegetables

[@ranter7100]

look beautiful, just planted my eggplant hear in NZ always have extra so will try this.

[@ZizziGreen]

Thanks for watching, let me know how it turns out

[@hadi_alnabati]

This looks interesting 👏🏻 good that it turned out delicious 🌱

[@ZizziGreen]

Thank you so much for watching

[@peoplesdigest7594]

Interesting to know the process. Nice content. New subbie. Leys stay connected.

[@ZizziGreen]

Thank you so much 🙂

[@zohraghallaf5061]

الله يعطيك الصحة

[@ZizziGreen]

امين شكرا. وانت ايضا

[@TheAlbaGarden]

Is the colour all from the egg plant? Beautiful.

[@ZizziGreen]

Yes, it is 🙂

[@mome7781]

Very nice video! Saw your video with broccoli. As I want to ferment a broccoli. I didn't know that you can also ferment aubergines. I like aubergines! So I'll try that too. I made sauerkraut and it turned out great! I also made carrots and fennel and chilli peppers. They all turned out great and were almost eaten. Now I'll try cauliflower, broccoli and parsnips and beetroot. You can prepare so many vegetables in such a delicious way and it's so healthy! My motto: ferment instead of cooking and freezing. (Übersetzt mit Deepl Translate)

[@ZizziGreen]

I'm glad to see your comment. Fermented aubergines are really delicious, you'll enjoy it.

[@anorthfacinggarden9045]

Thanks for sharing, I'm sure it tastes good 😊

[@ZizziGreen]

yes, it does. thanks for watching

[@anandyallappa3704]

Tkank you so much ! Only to say that it would have been very helpful for first time pickler to know the percentage of salt to water for the brine, and a bit more details on the glass weight please. Tks afain i love it !

[@ZizziGreen]

Thank you for watching. I used 2 cups of water to 1 tablespoon spoon of sea salt. The glass weight I used were random glassware I found at the store. It helps to keep the vegetables submerged in the brine while fermenting. Please let me know if you have any other questions.

[@sfbeancounter]

Normally for any fermantation it is 2% of salt. I take 1 liter of water and 1.5 tablespoon of kosher or sea salt. And i usually add 1 teaspoon of sugar. All per one liter of water.

[@ZizziGreen]

@@sfbeancounter Thanks for watching.

[@Sicilian-Lover]

HI. I am writing from Italy. I recently discovered fermented vegetables and I am interested above all for their benefits on the intestinal level thanks to lactobacilli. I want to ask you if the jar cap should be closed completely during fermentation, because I have already fermented the carrots and left the cap slightly loosened to let the fermentation gas out. Then I saw that the liquid level drops in your eggplants. Shouldn't more liquid be added during fermentation to cover the uncover eggplants ? Thanks for the video.

[@ZizziGreen]

Hello, thanks for your comment. I usually keep my jar cap closed completely during fermentation but I have seen a couple of videos that propose to leave the jar slightly open so that the gas can escape. Although, I do keep my jar cap closed the gases still find a way to escape. Also, the liquid level drop while fermenting the eggplant was due to the brine bubbling over (which is normal), whenever this happens I do not open the jar or attempt to add more liquid as it could affect the fermentation process or introduce impurities into the jar. Once I seal the jar on first day of fermentation, I do not open it until it’s ready to be consumed. Also, it’s great to keep the vegetables submerged from day one so that even if the liquid bubbles over and reduces overtime, it doesn’t affect the fermented vegetables, the liquid reduction usually becomes obvious towards the end of the fermentation process. For more clarity, I recently made a video on mixed fermented vegetables where I talked about having reduced liquid due to bubbling over and how it didn’t affect the vegetables. Happy fermenting 😁

[@carolblackler9386]

Hi there 😀. Do the eggplants lose the horrible bitterness during fermentation? I'm doing your broccoli 🥦 recipe tomorrow 😊.

[@ZizziGreen]

Hello 😀.The best way to avoid bitter fermented eggplants is to use small to medium sized ones as the larger (overly mature) ones tend to be bitter. I’m glad to know that you’re making fermented broccoli tomorrow, let me know how it goes😊

[@carolblackler9386]

@@ZizziGreen yes I'll let you know 😀. I'm also doing Fermented Capsicum😋😋🥰😋.

[@nickib7883]

What brand are you using for containers and weight?

[@ZizziGreen]

I found the weight and glass jar at some random store. They are not from any specific brands

[@motlatsimolefe1077]

Can I use any fresh herbs I have in my garden instead of thyme

[@ZizziGreen]

Yes, you can use any fresh herbs you’ve got. Dried herbs are also great

[@motlatsimolefe1077]

@@ZizziGreen 🙏🏾🙏🏾🙏🏾🇿🇦

[@TomCrosman]

Shouldn’t the brine be still covering the eggplant when fermentation is done?

[@ZizziGreen]

In the beginning, the eggplants were fully submerged in the brine but when the fermentation process began some of the brine bubbled over which caused the vegetables to be slightly above the water. The aubergines didn’t go bad as they had already undergone the fermentation (preservation) process and hadn't been opened, so it was able to maintain its freshness. If the brine level was low and the jar was exposed to air without refrigeration it would most likely get spoiled.

[@SilverGlassLass]

Can you cook fermented vegetables?

[@ZizziGreen]

Fermented vegetables contain live probiotics which could lose its benefits if cooked under intense heat. If you plan to cook your fermented vegetables, it’s best to cook it under 40 degrees or to add fermented vegetables at the end of your cooking.

[@marymatt5761]

What type of jar did you use?

[@ZizziGreen]

I used a 1 liter glass jar

[@DianneLegault15]

How would you use these eggplants?

[@ZizziGreen]

I usually add them to salads, wraps, as a side dish or blend them up with olive oil to make salad dressing

[@gszurita]

Is it Thyme or rosemary?

[@ZizziGreen]

It’s rosemary. Thank you for watching