Aubergine Kimchi (Kaji Kimchi) Recipe

• 10 sm Oriental Aubergine
• 3/4 c. Water
• 1 Tbsp. Salt
• 1 tsp Garlic, chopped
• 1/2 tsp Ginger, fresh, chopped
• 3 Tbsp. Green Onion, chopped
• 1 Tbsp. Kimchi Pepper, flakes
• 1 Tbsp. Juice of salted shrimp pn Red Pepper, dry, shredded
• 1/2 tsp Salt
• 1 tsp Sugar
• 2 1/2 Tbsp. Vinegar
• 1/4 c. Soy Sauce
• 2 1/2 Tbsp. Sugar

1. 1.
2. Stem aubergines and make a deep lengthwise slash with knife point (on each).
3. Soak in salt water about one hour.
4. When softened, squeeze out, but don't wash.
5. 2.
6. Combine Mix A and insert into all the slashes.
7. Pack aubergines in jar or possibly a crock, and place two saucers on top, (I use a gallon plastic bag filled with water).
8. Combine Mix B and pour over aubergines.
9. Cover and let stand one night.
10. 3.
11. Cut aubergines lengthwise in half and serve.
12. Note: if you want to keep this dish for a long time, omit vinegar in mix "B".

aubergine, water, salt, garlic, ginger, green onion, pepper, shrimp, salt, sugar, vinegar, soy sauce, sugar

Taken from cookeatshare.com/recipes/aubergine-kimchi-kaji-kimchi-71547 (may not work)