Gaji Ganneun-beop (Keeping Eggplant)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- eggplant
- beeswax (mil)
- ash / mulberry-wood ash
Instructions
- Cut not-too-old eggplants (stems on) ~1 chi long; seal the cut ends with melted beeswax and keep at moderate temperature.
- Or layer ash and eggplant alternately in a deep basket, cover thickly, and keep sheltered for winter.
- Or bury pre-frost eggplant stalks halfway in mulberry-wood ash in a crock to keep them fresh.