How to make spicy, crispy kimchi salted eggplant

Prepare
30 Minutes Processing
8 Days For
4-5 people

Ingredients for kimchi salted eggplant

• 1 kg eggplant
• 1 bulb of garlic
• 2 large gingers
• 0.5 kg of table salt
• 200 gr ground chili (or less if you don’t like spicy food)
• Spices: Sugar, fish sauce

Ingredients for kimchi salted eggplant

How to make kimchi salted eggplant

Step 1Soak eggplant

Cut off the stem of the eggplant, soak it in water with a little salt to prevent it from turning black, then wash it. Peeled garlic, crushed. Boil about 1 liter of water, add salt and garlic, stir well. Put the eggplant in a large jar, pour in the boiled salted water to cool it, so that the water is just enough to cover the eggplant. Cover tightly for 7 days.

Step 2Make spice mix

Peel ginger, thinly slice. Mix 300ml of cooled boiled water with 1 tablespoon of fish sauce and 200 grams of sugar, stir until dissolved and bring to a boil. Wait for the mixture to cool, then mix well with the ground chili and grated ginger.

Step 3Soak eggplant with spice mixture

After soaking for 7 days, take out the eggplant, wash it and cut it in half. Mix the eggplant and the spice mixture, then put it in a jar and let it sit for about 1 day.

See more: Instructions on how to make delicious, crispy, sweet and sour pickled tomato at home

Finished product

After 1 day, you take out kimchi salted eggplant to eat with white rice, boiled meat or soup. To preserve, you should put the jar in the refrigerator.

See more : How to salt sweet and sour tomatoes, crispy for a long time, beautiful white

Kimchi salted eggplant is crispy, sour and spicy, stimulating the taste, making the meal more delicious. Good luck! Don’t forget to see more Top delicious dishes cooked with simple and easy kimchi!

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