Eggplant Kimchi (kaji Kimchi) Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
VEGETABLE
10 small: Oriental Eggplant,
SALT WATER
3/4 cup: Water,
1 tbsp: Salt,
MIXTURE A
1 tsp: Garlic, minced
1/2 tsp: Ginger, fresh, minced
3 tbsp: Green Onion, minced
1 tbsp: Kimchi Pepper, flakes
1 tbsp: Juice of salted shrimp,
pn Red Pepper, dried, shredded
1/2 tsp: Salt,
1 tsp: Sugar,
MIXTURE B
2 1/2 tbsp: Vinegar,
1/4 cup: Soy Sauce,
2 1/2 tbsp: Sugar,
Directions:
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".
Source from luhu.jp
(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".
Source from luhu.jp