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".

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