Eggplant Kimchi (Kaji Kimchi)

---------------------------------VEGETABLE--------------------------------- 10 sm Oriental Eggplant

---------------------------------SALT WATER--------------------------------- 3/4 c Water

1 tb Salt

---------------------------------MIXTURE A--------------------------------- 1 ts Garlic; minced

1/2 ts Ginger; fresh, minced

3 tb Green Onion; minced

1 tb Kimchi Pepper; flakes

1 tb Juice of salted shrimp

pn Red Pepper; dried, shredded 1/2 ts Salt

1 ts Sugar

--------------------------------MIXTURE B-------------------------------- 2 1/2 tb Vinegar

1/4 c Soy Sauce

2 1/2 tb Sugar

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".