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- 2 cup water
- 1 lb oriental aubergines ( eggplant )- (abt 2)
- 1 tsp salt
- 1 x semi-hot green chile seeded, and cut 3"-long julienne strips
- 2 x garlic cloves crushed
- 2 x scallions cut 3"-long strips, the white part quartered
- 2 tsp hot red chile flakes
- 3 tbl julienne stips of onion, Chinese chive, or Korean radish
- 1 piece fresh ginger - (1" long) crushed
- Bring the water, aubergines and salt to a boil in a saucepan large enough to contain all the ingredients.
- Cook over moderate heat for 3 minutes, turning the aubergine in the water now and then.
- The aubergine should be half-cooked and pliant but not mushy.
- Remove and set aside, cool, and cut into 3 equal pieces.
- Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
- Thoroughly mix the green chile, garlic, ginger, scallions, chile flakes and Onion or chive or radish together.
- Open up the cut in each aubergine and push in about 2 tablespoons of the stuffing.
- Place the stuffed aubergine in a glass or plastic container that has a tight cover.
- Cover the container and put it in a cool but not refrigerated spot for 1 day to mature.
- Then serve and refrigerate.
- The kimchi is best eaten during the first 3 days if you prefer a light flavor but for more bite, wait until later in the week when the mixture will have fermented.
- It can be refrigerated for a maximum of 1 week.