Shibazuke is a traditional pickle from Kyoto, Japan, made with cucumbers and eggplant. The ingredients for making shibazuke include cucumbers, eggplant, salt, red shiso leaves, and sake lees. To make shibazuke, start by slicing the cucumbers and eggplant into thin strips. Then, sprinkle them with salt and let them sit for a few hours to draw out the moisture. After that, rinse the cucumbers and eggplant and squeeze out any excess water. Next, mix the cucumbers and eggplant with red shiso leaves and sake lees. Place the mixture in a container and let it ferment for several days to develop its unique flavor. Shibazuke has a vibrant purple color and a refreshing, tangy taste. It is often served as a side dish or used as a garnish in traditional Japanese cuisine.
