Kaji Kimchi (Eggplant Pickle)

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1 quart

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`INGREDIENTS:`
2 cups water	1 pound oriental eggplants (about 2)	1 teaspoon salt
1 semi-hot green chili, seeded, cut into 3-inch-long julienne strips	2 garlic cloves, crushed	2 scallions, cut into 3-inch-long strips, the white part quartered
2 teaspoons hot red chili flakes	3 tablespoons julienne stips of onion, chinese chive, or korean radish	1 inch of fresh ginger, crushed

`1`	Bring the water, eggplants and salt to a boil in a saucepan large enough to contain all the ingredients. Cook over moderate heat for 3 minutes, turning the eggplant in the water now and then. The eggplant should be half-cooked and pliant but not mushy. Remove and set aside, cool, and cut into 3 equal pieces. Cut a deep cross in one end of each piece so that they can be opened and stuffed. Set aside.
`2`	Thoroughly mix the green chili, garlic, ginger, scallions, chili flakes and onion or chive or radish together. Open up the cut in each eggplant and push in about 2 tablespoons of the stuffing. Place the stuffed eggplant in a glass or plastic container that has a tight cover. Cover the container and put it in a cool but not refrigerated spot for 1 day to mature. Then serve and refrigerate. The kimchi is best eaten during the first 3 days if you prefer a light flavor but for more bite, wait until later in the week when the mixture will have fermented. It can be refrigerated for a maximum of 1 week.