Food tips

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Eggplant Kimchi (Kaji Kimchi) Recipe

	Category	Condiment Recipes
	Views	93
	Ratings	0

Ingredients And Procedures

---------------------------------VEGETABLE--------------------------------- 10 sm Oriental Eggplant

---------------------------------SALT WATER--------------------------------- 3/4 c Water

1 tb Salt

---------------------------------MIXTURE A--------------------------------- 1 ts Garlic; minced

1/2 ts Ginger; fresh, minced

3 tb Green Onion; minced

1 tb Kimchi Pepper; flakes

1 tb Juice of salted shrimp

pn Red Pepper; dried, shredded 1/2 ts Salt

1 ts Sugar

--------------------------------MIXTURE B-------------------------------- 2 1/2 tb Vinegar

1/4 c Soy Sauce

2 1/2 tb Sugar

1. 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".

Rate this recipe!

Post this recipe to your site

<h1>Eggplant Kimchi (Kaji Kimchi)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------------------------------VEGETABLE--------------------------------- 10 sm Oriental Eggplant <P>---------------------------------SALT WATER--------------------------------- 3/4 c Water <P>1 tb Salt <P>---------------------------------MIXTURE A--------------------------------- 1 ts Garlic; minced <P>1/2 ts Ginger; fresh, minced <P>3 tb Green Onion; minced <P>1 tb Kimchi Pepper; flakes <P>1 tb Juice of salted shrimp <P>pn Red Pepper; dried, shredded 1/2 ts Salt <P>1 ts Sugar <P>--------------------------------MIXTURE B-------------------------------- 2 1/2 tb Vinegar <P>1/4 c Soy Sauce <P>2 1/2 tb Sugar <P>1. Stem eggplants and make a deep lengthwise slash with knife point (on <P>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 <P>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. <P>Note: if you want to keep this dish for a long time, omit vinegar in mixture "B". <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>