Spicy Eggplant Kimchi

Spicy Eggplant Kimchi

If you love spicy kimchi you will love this spicy eggplant kimchi! It’s a beautiful mix of fresh eggplant, kimchi sauce, and a few peppers. It’s simple to make and it lasts for 6 months in the refrigerator. This recipe came to us from Lydia from the Gut Health Guru’s Facebook Group!




- 4 medium eggplant (sliced then halved)

- 6 cloves of garlic

- 2” piece of ginger

- 2 shallots 

- ¼ cup of red pepper

- ½ cup soy or tamari sauce

- ¼ cup fish sauce

- Salt

- 2 spring onions

- 1 chopped red, green, or yellow capsicum




  1. Cut your eggplant and put them to the side
  2. Put your garlic, ginger, shallots, red pepper, soy or tamari sauce, and fish sauce into a food processor
  3. Place eggplant in a colander and dover with salt (let it sit for a few hours)
  4. Rinse slightly and squeeze out the moisture
  5. Make 1 litre of brine with 2tbs of salt and put the eggplant in and let it marinate for 3-4 hours
  6. Strain well and squeeze out the brine (but reserve it!) 
  7. Add 1 chopped red, green, or yellow capsicum and 2 spring onions into the jar. 
  8. Rub eggplant with kimchi sauce (use gloves, it’s very spicy!)
  9. Then place them into the quality jar with enough brine to cover
  10.  Ferment for about a week then refrigerate. It will last 6 months. It is very spicy

Make sure to share your creations with us in the Gut Health Guru’s Facebook Group!

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