A recipe for Eggplant Kimchi (Kaji Kimchi). Follow the simple recipe instructions for Eggplant Kimchi (Kaji Kimchi) shared by other home cooking experts.
Ingredients
VEGETABLE: 10 sm. Oriental EggplantSALT WATER: 3/4 c. Water
1 Tbs. Salt
MIXTURE A: 1 Tsp. Garlic; minced
1/2 Tsp. Ginger; fresh, minced
3 Tbs. Green Onion; minced
1 Tbs. Kimchi Pepper; flakes
1 Tbs. Juice of salted shrimp
pinch Red Pepper; dried, shredded
1/2 Tsp. Salt
1 Tsp. Sugar
MIXTURE B: 2 1/2 Tbs. Vinegar
1/4 c. Soy Sauce
2 1/2 Tbs. Sugar
Directions
1. Stem eggplants and make a deep lengthwise slash with knife point (oneach). 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.
