Vietnamese Pickled Eggplant (Ca Muoi): A Crunchy and Tangy Vietnamese Condiment
Servings Prep Time
4people 10minutes
Passive Time
30minutes
Servings Prep Time
4people 10minutes
Passive Time
30minutes
Ingredients
Instructions
  1. Preparing the Eggplants Select fresh, young eggplants (ca phao) that are firm and free of bruises. Wash thoroughly under running water to remove dirt. Trim off the stems but keep the eggplants whole for small varieties. If using larger eggplants (ca bat), cut them into quarters or wedges.
  2. Soaking the Eggplants Fill a large bowl with water and add 1 tablespoon salt. Place the eggplants in the salted water and let them soak for 30 minutes. This step helps remove bitterness, prevent browning, and improve texture. After soaking, drain and rinse the eggplants thoroughly, then pat them dry.
  3. Making the Brine In a saucepan, combine: 4 cups filtered water 3 tablespoons coarse salt 1 teaspoon sugar (optional, for balance) Stir well and heat over medium-low heat, just until the salt and sugar dissolve. Let the brine cool completely before using. Do not pour hot brine over the eggplants, as it can soften them too much.
  4. Packing the Eggplants in the Jar Place the drained eggplants in a clean, sterilized glass jar. If using, add sliced garlic and chili peppers between layers of eggplants for extra flavor. Pour the cooled brine into the jar, making sure all eggplants are completely submerged. Use a small plate or fermentation weight to press the eggplants down and keep them under the liquid. Seal the jar loosely with a lid to allow for gas release during fermentation.
  5. Storing and Serving Once fermented to your liking, tighten the lid and transfer the jar to the refrigerator to slow further fermentation. Store for up to 2 weeks, using a clean spoon each time to prevent contamination. Serve with steamed rice, braised fish, grilled meats, or dipping sauces like nuoc cham or mam tom.
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