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| Home -> [Asian, Chinese, Condiments, Eggplant, Ethnic, Korean, Vegetables] -> [Eggplant kimchi (kaji kimchi) Recipe] |
Eggplant kimchi (kaji kimchi)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Asian, Chinese, Condiments, Eggplant, Ethnic, Korean, Vegetables |
Rating: |
0 |
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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 |
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Procedures:
| 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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