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Eggplant kimchi (kaji kimchi)

Main Ingredient: Eggplant Various Vegetables

Course: Condiments

Cuisine: Various Asian Chinese Korean

Special food: Ethnic

Yield: 1

Eggplant kimchi (kaji kimchi) ingredients

VEGETABLE
10 small Oriental Eggplant
Salt water
3⁄4 c water
1 T Salt
MIXTURE A
1 t garlic, minced
1⁄2 t ginger, fresh, minced
3 T Green Onion, minced
1 T Kimchi Pepper, flakes
1 T Juice of salted shrimp
Pn Red Pepper, dried, shredded
1⁄2 t Salt
1 t Sugar
MIXTURE B
2 1⁄2 T Vinegar
1⁄4 c soy sauce
2 1⁄2 T Sugar

Cooking Eggplant kimchi (kaji kimchi)

1. Stem eggplants and make a deep lengthwise slash with knife point (on each).
2. Soak in salt water about one hour.
3. When softened, squeeze out, but do not wash.
4. Combine mixture a and insert into all the slashes.
5. Pack eggplants in jar or a crock, and place two saucers on top, (i use a gallon plastic bag filled with water).
6. Combine mixture b and pour over eggplants.
7. Cover and let stand one night.
8. Cut eggplants lengthwise in half and serve.
9. Note: if you want to keep this dish for a long time, omit vinegar in mixture "b".