How to make eggplant kimchi How to make eggplant kimchi

Everyone may have eaten kimchi, but most people think kimchi is cabbage or radish. In fact, there are many ingredients for making kimchi, and eggplant is a good choice. In Korea, there has always been a habit of using eggplant to make kimchi. But how to make eggplant kimchi? Below I will write down the method of making eggplant kimchi, and friends who like to eat kimchi can learn to make it.

How to make eggplant kimchi How to make eggplant kimchi

Ingredients for Eggplant Kimchi

When making eggplant kimchi, you need to prepare six eggplants, a small handful of leeks, three onions, a head of garlic, appropriate amount of salt, appropriate amount of water, a spoonful of chili powder, appropriate amount of pickled shrimp, and a little sugar.

Steps to make eggplant kimchi

1. Remove the stems of the prepared eggplants, wash them with clean water, remove the water and cut them into oblique pieces with a knife, but do not cut them off. After cutting, add edible salt and marinate them. After marinating for twelve hours, remove the water from the marinade.

2. Wash the leeks and cut them into sections. Peel the green onions and cut them into sections. Peel the garlic and cut them into slices. Mix the prepared pickled shrimp, sugar and chili powder together to make the sauce.

3. Prepare a clean container, put the pickled eggplant in it, then put in the leek segments, garlic slices and green onion segments, and finally add the prepared sauce. Mix them evenly with chopsticks, then seal it and put it in the refrigerator. After five to seven days, the eggplant will be flavored and the homemade eggplant kimchi will be ready to eat.