Try this Eggplant Kimchi (Kaji Kimchi) recipe, or contribute your own.
Suggest a better description1. 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".
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Serving Size: 1 Batch (694g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 481 | ||
Calories from Fat: 6 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1018.1mg | 35 % | |
Potassium 317.1mg | 8 % | |
Total Carbohydrate 121.8g | 36 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 116g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
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