Eggplant kimchi (kaji kimchi)
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | smalls | Oriental Eggplant |
| ¾ | cup | Water |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Garlic; minced |
| ½ | teaspoon | Ginger; fresh, minced |
| 3 | tablespoons | Green Onion; minced |
| 1 | tablespoon | Kimchi Pepper; flakes |
| 1 | tablespoon | Juice of salted shrimp |
| pinch | Red Pepper; dried, shredded | |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| 2½ | tablespoon | Vinegar |
| ¼ | cup | Soy Sauce |
| 2½ | tablespoon | Sugar |
Directions
VEGETABLE
SALT WATER
MIXTURE A
MIXTURE B
1. Stem eggplants and make a deep lengthwise slash with knife point (on each). Soak in salt water about one hour. When softened, squeeze out, but do not wash.
2. Combine Mixture A and insert into all the slashes. Pack eggplants in jar or a crock, and place two saucers on top, (I use a gallon plastic bag filled with water). Combine Mixture B and pour over eggplants. Cover and let stand one night.
3. Cut eggplants lengthwise in half and serve.
Note: if you want to keep this dish for a long time, omit vinegar in mixture "B".