Aubergine Pickle (Kaji Kimchi) Recipe

• 2 c. water
• 1 lb oriental aubergines - (abt 2)
• 1 tsp salt
• 1 x semi-warm green chili seeded, and cut 3"-long julienne strips
• 2 x garlic cloves crushed
• 2 x scallions cut 3"-long strips, the white part quartered
• 2 tsp warm red chili flakes
• 3 Tbsp. julienne stips of onion, chinese chive, or possibly Korean radish
• 1 piece fresh ginger - (1" long) crushed

1. Bring the water, aubergines and salt to a boil in a saucepan large sufficient to contain all the ingredients.
2. Cook over moderate heat for 3 min, turning the aubergine in the water now and then.
3. The aubergine should be half-cooked and pliant but not mushy.
4. Remove and set aside, cold, and cut into 3 equal pcs.
5. Cut a deep cross in one end of each piece so which they can be opened and stuffed.
6. Set aside.
7. Thoroughly mix the green chili, garlic, ginger, scallions, chili flakes and onion or possibly chive or possibly radish together.
8. Open up the cut in each aubergine and push in about 2 Tbsp.
9. of the stuffing.
10. Place the stuffed aubergine in a glass or possibly plastic container which has a tight cover.
11. Cover the container and put it in a cold but not refrigerated spot for 1 day to mature.
12. Then serve and chill.
13. The kimchi is best eaten during the first 3 days if you prefer a light flavor but for more bite, wait till later in the week when the mix will have fermented.
14. It can be refrigerated for a maximum of 1 week.
15. This recipe yields 1 qt.
16. Yield:"1 qt"

water, salt, semiwarm green chili seeded, garlic, scallions, red chili, julienne stips of onion, ginger

Taken from cookeatshare.com/recipes/aubergine-pickle-kaji-kimchi-71665 (may not work)