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Eggplant kimchi (kaji kimchi)

Eggplant kimchi (kaji kimchi)
Main Ingredient: Eggplant Various Vegetables

Course: Condiments

Cuisine: Various Asian Chinese Korean

Special food: Ethnic

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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".


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