I have a stuffed eggplant ferment I really love, honestly though, it doesn't take much these are delicious without the oil, just keep them in the brine.
Oooh this has given me lots to think about and thanks for sharing your experiences about growing up in Ambon. We are a long way from the coast and when pandemic lockdowns started I stocked up on salt so I could continue fermenting as much as possible! Apparently inland coconut trees also do well with a good fertilizing of salt. I’ve watched our cow try to knock over and then lick the mud from termite mounds and have wondered whether, apart from possible essential minerals, the mounds may also have some small concentration of salts....
I’ve never tried the partial drying but will keep it in mind, thanks always for the lovely ideas and inspiration! ❤️
Salt is something to think about isn't it? It is so ubiquitous and yet, that isn't how it has been throughout history. For many places salt has to travel a good long way.
Let me know how it goes if you try some partial drying.
There’s a very interesting salt here in the Philippines which is hopefully going to have a bit more interest due to its listing in the Slow Foods ark of taste. It’s called Asin Tibuok. They fill a pit on the beach with coconut husks to soak up the sea water and then burn the husks and collect the ash, use the ash as a sort of filter for more seawater and then cook it down in clay pots. Unfortunately it’s a dying art because supermarket iodised salt is so prevalent but hopefully they can kick start more interest in it. I remember reading that people in the mountains used to trek for several days about 150km in order to get their salt from the coast
I’ll order some and let you know in a few weeks! Might be a good idea to use in a local miso; our own beans, organic rice from a farm on the other side of our mountain and salt from the coast! Oooh
What are some of your other favorite ways to ferment eggplant that don’t involve oil?
I have a stuffed eggplant ferment I really love, honestly though, it doesn't take much these are delicious without the oil, just keep them in the brine.
As someone who eats raw eggplant from my garden on the regular I’m super excited to try it fermented!
Oooh this has given me lots to think about and thanks for sharing your experiences about growing up in Ambon. We are a long way from the coast and when pandemic lockdowns started I stocked up on salt so I could continue fermenting as much as possible! Apparently inland coconut trees also do well with a good fertilizing of salt. I’ve watched our cow try to knock over and then lick the mud from termite mounds and have wondered whether, apart from possible essential minerals, the mounds may also have some small concentration of salts....
I’ve never tried the partial drying but will keep it in mind, thanks always for the lovely ideas and inspiration! ❤️
Interesting about the termite mounds..
Salt is something to think about isn't it? It is so ubiquitous and yet, that isn't how it has been throughout history. For many places salt has to travel a good long way.
Let me know how it goes if you try some partial drying.
There’s a very interesting salt here in the Philippines which is hopefully going to have a bit more interest due to its listing in the Slow Foods ark of taste. It’s called Asin Tibuok. They fill a pit on the beach with coconut husks to soak up the sea water and then burn the husks and collect the ash, use the ash as a sort of filter for more seawater and then cook it down in clay pots. Unfortunately it’s a dying art because supermarket iodised salt is so prevalent but hopefully they can kick start more interest in it. I remember reading that people in the mountains used to trek for several days about 150km in order to get their salt from the coast
Oh wow, that is super interesting. What does it taste like? I agree, I hope it is an art that does not die.
I’ll order some and let you know in a few weeks! Might be a good idea to use in a local miso; our own beans, organic rice from a farm on the other side of our mountain and salt from the coast! Oooh
Looking forward to hearing how it is.
You should write about nukazuke - the rice bran fermented pickles. Readers would find it interesting.
Great minds think alike. Agreed! a post on that is coming this year. ;-) Thank you. I appreciate hearing what you would find interesting.