Eggplant Kimchi



Eggplant kimchi is made of lightly scalded eggplants and is popular in the Choongchong, Kangwon and Kyongsang Provinces.



Materials(makes for four) and Precooking

10 eggplants
1/3 binding leek
1/4 radish
2 bindings scallion
1 bulb garlic
1 chunk ginger
1/3 cup ground red chili
a small amount of salt
1/2 cup rye
4 cups water
eggplant select soft ones which are not too thick. Remove the top stems and cut to 10cm (4 inches) pieces. Make 2 or 3 slits in the middle, leaving 1cm (1/2 inch) at each end.
leek clean and cut into 1cm pieces.
radish clean peel. cut into thin, 1cm strips.
scallion clean and mince.
garlic and ginger peel and crush separately.
rye put in a pan and boil in 4 cups of water until the amount of water is reduced to 2 cups. Filter to get the liquid part only.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Steam the slit eggplants for 10 minutes.
  2. Mix the cut leek well with radish strips, ground red chili, minced scallion, crushed garlic and ginger to make the stuffing. Flavor with salt.
  3. Put the stuffing in the slits and pile neatly in a jar or pot.
  4. Flavor the liquid part of boiled rye with salt and pour in the jar. Let ferment.
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