Eggplant Kimchi (Kaji Kimchi) Recipe

Step 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.

Step 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.

Step 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".

Things You'll Need

  • 10sm Oriental Eggplant
-------------SALT WATER-----------------
  • 3/4c Water
  • 1tb Salt
-------------MIXTURE A-----------------
  • 1ts Garlic; minced
  • 1/2ts Ginger; fresh, minced
  • 3tb Green Onion; minced
  • 1tb Kimchi Pepper; flakes
  • 1tb Juice of salted shrimp
  • Red Pepper; dried, shredded
  • 1/2ts Salt
  • 1ts Sugar
------------MIXTURE B-----------------
  • 2 1/2tb Vinegar
  • 1/4c Soy Sauce
  • 2 1/2tb Sugar

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