We should salt the eggplant first. Soak it in salt water to quickly pickle it. First, add thick salt to the water and dissolve it well.

After washing the eggplant clean, cut it into three parts and make a cross-shaped cut. You can make it like you're making cucumber kimchi.

Put the cross-shaped branches in salt water and soak them. It takes about an hour to pickle. If you pickle too much, the liver will sting and the moisture will be drained, and the branches will lose elasticity.

We need to prepare the kimchi seasoning. As for the seasoning ingredients listed above, only the ingredients for eggplant kimchi are written down, and I made a lot to make eggplant kimchi, eggplant cabbage kimchi, and young radish kimchi. The ingredients to grind in the blender are radish, pear, ginger, and onion.

Prepare the other ingredients. I'm going to put in a different kind of carrot. Trim the dallae, wash them clean, drain them, and shred the carrots. I'm going to go into eggplant kimchi's cow.

Chop the green onions and prepare them.

Add red pepper powder and red pepper seeds to the ground radish, pear, onion, and ginger in a blender. It's time to make kimchi seasoning.

Please put minced garlic in here.

Add chopped green onions.

And as it's seasoned, you need to add salted seafood that gives the kimchi a taste. Add salted shrimp and anchovy sauce and add a little sugar and plum juice for sweetness. Mix it well. You'd better not taste it yet. Because we need to add more glutinous rice paste.

Now, I'm going to use sticky rice paste. Mix glutinous rice powder and bean powder, add water, and stir slowly over low heat to make glutinous rice paste.

The sticky rice paste is made in a thick state. If the sauce is too watery, make the glutinous rice paste a little. If not, you'd better make it bite. Now let it cool lukewarmly.

Put the cooled glutinous rice paste into the seasoning and mix it well. Then the thick sauce is complete.

If you make a kimchi seasoning, it's easy to make kimchi. I made a lot of sauce. Because I had to make 3 kinds of kimchi. After you taste it, you can add more salt. If you think it's bland, add salted seafood. If you think it's not sweet enough, add more plum juice. If you store this kimchi seasoning in the refrigerator or refrigerator, you can make more delicious kimchi as it ages.

Now that the kimchi seasoning is complete, let's start making eggplant kimchi. Add the chopped carrots and dallae.

Put the kimchi seasoning in here.

Please mix it well. So, mix it well so that the sauce gets tangled well.

Wash the pickled eggplant clean and drain. Put the kimchi sauce that was marinated in the place where you cut it with a cross. You can put it in like stuffed cucumber kimchi.

Put them in a kimchi container one by one. Then, put the remaining seasoning on the eggplant, and the eggplant kimchi is complete. In this warm weather, you can enjoy crunchy eggplant kimchi if you eat it after 2 days at room temperature and 2 more days in the kimchi refrigerator.

Finally, eggplant kimchi is cooked properly. The seasoning is well matured and it tastes like kimchi~~