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!

Ingredients:

- 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

Method:

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