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  Recipe Home » Misc » Eggplant Kimchi (Kaji Kimchi)
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  Eggplant Kimchi (Kaji Kimchi)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 148
Ingredients:

MMMMMVEGETABLE

10 small Oriental Eggplant

MMMMMSALT WATER

3/4 cup Water
1 tbsp Salt

MMMMMMIXTURE 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
pinch Red Pepper, dried, shredded
1/2 tsp Salt
1 tsp Sugar

MMMMMMIXTURE B

2 1/2 tbsp Vinegar
1/4 cup Soy Sauce
2 1/2 tbsp Sugar
Instructions:
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".
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