Fermented veggies sushi

Dear Eggplant readers, vegan sushi has never been so inspiring. During our trip to Kyoto we got a chance to try so many tasty vegan sushi. Pictured here is fermented mountain yam sushi. There are many others ones such as daikon, cabbage, cucumbers, mushrooms, all are friends of Eggplants...Would you like to try? :) 

*If you are interested in making Japanese vegan nigiri sushi check out the Nobu’s vegetarian cookbook, page 106 and page 161.

Cultured vegetables recipe (Easier recipe without the need of culture starter, check out my new post- Pink Fermented Vegetables )

Ingredients:

2 heads of green cabbages (cut into thin slices or shredded in a food processor) 

1 tablespoon of ginger powder or 3 (inch) pieces of ginger

1 medium size daikon radish (peeled and chopped into small pieces) 

2 tsp himalayan salt

1 pack of culture starter

Instructions:

Dissolve 1 pack of culture starter in 1/2 cup warm water add some form of sugar to feed the bacteria, let the mixture sit for about 10-20 mins

Combine the cabbages, daikon, ginger and salt in a large bowl

Pour the culture starter mixture into glass containers 

Pack the mixed vegetables down into the glass containers , use your fist to pack the vegetables tightly

Fill container almost full with filtered water, but leave about 1-2 inches of room at the top for the vegetables to expand

Roll up several cabbage leaves and place them on top to fill the remaining 1-2 inch space

Close the lid tightly

Let the vegetables sit at room temperature for a week 

Refrigerate after 1 week

For the sushi rice, you need short grain white rice, water, and red vinegar, mirin , salt, sugar, and kombu, check out Nobu’s vegetarian cookbook, page 161.