This is a print preview of "Eggplant Kimchi (Kaji Kimchi)" recipe.

Eggplant Kimchi (Kaji Kimchi) Recipe
by Global Cookbook

Eggplant Kimchi (Kaji Kimchi)
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  Servings: 1

Ingredients

  • 10 sm Oriental Eggplant
  • 3/4 c. Water
  • 1 Tbsp. Salt
  • 1 tsp Garlic, chopped
  • 1/2 tsp Ginger, fresh, chopped
  • 3 Tbsp. Green Onion, chopped
  • 1 Tbsp. Kimchi Pepper, flakes
  • 1 Tbsp. Juice of salted shrimp pn Red Pepper, dry, shredded
  • 1/2 tsp Salt
  • 1 tsp Sugar
  • 2 1/2 Tbsp. Vinegar
  • 1/4 c. 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 don't wash.
  2. Combine Mix A and insert into all the slashes. Pack eggplants in jar or possibly a crock, and place two saucers on top, (I use a gallon plastic bag filled with water). Combine Mix B and pour over eggplants. Cover and let stand one night.
  3. Cut eggplants lengthwise in half and serve.
  4. Note: if you want to keep this dish for a long time, omit vinegar in mix "B".