How To Make Eggplant Kimchi

Add slices to the brine. Add the olive oil and after the oil is hot stir in the eggplant. Dissolve 3 tablespoons 45ml fine grain sea salt into one quart liter of warm water in a half gallon or larger glass or.

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Cover the bowl with a plastic wrap and leave the bowl at room temperature for about 8 hours you can prepare the kimchi in the evening and let it rest overnight.

How to make eggplant kimchi. 2 1 2 tb vinegar 1 4 c soy sauce 2 1 2 tb sugar 1. Cook for an additional 30 seconds or until. Slice eggplant into thick slices.

Soak in salt water about one hour. When softened squeeze out but do not wash. Rinse the slices lightly.

Squeeze the eggplant slices gently to discard the liquid in excess add the eggplant slices to the bowl and mix well this step is crucial since we need the fermentation process to start. Flakes 1 tb juice of salted shrimp pn red pepper. Dried shredded 1 2 ts salt 1 ts sugar mixture b.

Step 2 stir in the ginger cook for 30 seconds and then stir in the kimchi. Directions step 1 heat a large skillet over medium high heat. Stem eggplants and make a deep lengthwise slash with knife point on each.

1 tb kimchi pepper. Let drain for up to. Step 3 season with black pepper and garnish with.

Add to a colander and coat with a heavy layer of fine sea salt.