Eggplant Kimchi

Eggplant Kimchi (Gaji Kimchi)

This eggplant kimchi, known in Korean as gaji kimchi, is a non-spicy, quick-ferment cousin of the famous red cabbage kimchi. Small eggplants are slashed, salted to draw out moisture, then bathed in a bright dressing of soy sauce, vinegar, garlic, ginger, and scallions with a little dried shrimp for umami depth. One night of resting and you have a tangy, savory banchan that eats cold straight from the jar.

The deep lengthwise slash is where the magic happens. The cut opens up the eggplant flesh, lets the salt penetrate during brining, and becomes a pocket that captures all the dressing flavors during the overnight rest. Think of it as controlled wilting.

Salt-water soaking for an hour draws out the eggplant’s natural bitterness and creates a pliable, slightly collapsed texture. Don’t skip this step; crunchy raw eggplant stays bitter and doesn’t absorb the dressing evenly.

The dried shrimp is small but mighty. Korean cooks use it like bonito flakes or anchovy paste in other cuisines: a concentrated umami agent that stays subtle in the background but makes everything else taste more like itself.

Unlike traditional spicy napa kimchi, this version reads more like a savory Korean pickle. It’s approachable for anyone nervous about the heat of classic kimchi.

Chef Tips

• Use Japanese or Korean long eggplants; larger globe eggplants are too seedy and thick-skinned for this quick method.
• Squeeze out the eggplants firmly after brining but don’t rinse; you want the salt to stay in the flesh.
• Press the eggplants down in the marinade so they’re fully submerged, using a small plate or bag of water as a weight.
• Let the kimchi rest at room temperature for the first 3 hours before moving to the refrigerator; this jump-starts the gentle fermentation.

Variations

• Add a teaspoon of gochugaru (Korean red pepper flakes) for a mildly spicy version.
• Stir in a tablespoon of toasted sesame seeds and a drizzle of sesame oil for nutty depth.
• Swap the dried shrimp for a tablespoon of fish sauce for a simpler umami boost.