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Kimchi-style aubergine with garlic, ginger, and gochugaru

Aubergines salted at 2% are mixed with garlic, ginger, gochugaru, and spring onion for a short kimchi-style ferment. Spicy, savoury, and gently tangy, this quick aubergine ferment is perfect with rice, noodles, tofu, or grilled vegetables.

July 1, 2026

Brine and Bloom

Writing about fermentation for healthier living

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This kimchi-style aubergine takes inspiration from Korean flavours without pretending to be a traditional cabbage kimchi. The aubergines are salted at 2% of their weight, softened, then mixed with garlic, ginger, spring onion, and gochugaru for a short ferment.

The result is spicy, savoury, lightly sour, and deeply flavourful. It works beautifully with rice, noodles, tofu, eggs, or simple grilled vegetables.

Because aubergine softens quickly, this is best as a brief ferment, followed by refrigeration.

FAQs

Is this traditional kimchi?

No. This is a kimchi-style aubergine ferment, inspired by kimchi flavours and method, but adapted for aubergine. It is a Brine & Bloom-style short ferment rather than a traditional recipe.

Can I make it less spicy?

Yes. Reduce the gochugaru to 1–2 teaspoons, or replace part of it with sweet paprika for a gentler version.

Why is the storage time shorter than cabbage kimchi?

Aubergine is softer and more delicate than cabbage, so it ferments and softens more quickly. It is best eaten young, while it still has a pleasant texture.

Kimchi-style aubergine

Ingredients:

Makes 1 medium jar:

500 g aubergines
10 g fine sea salt or pickling salt (2% of aubergine weight)
2 garlic cloves, finely grated or crushed
10 g fresh ginger, finely grated
2 spring onions, finely sliced
1 small carrot, cut into very fine matchsticks, optional
1 tbsp gochugaru
1 tbsp soy sauce or fish sauce
1 tsp sugar
1 tsp toasted sesame seeds, optional

Directions:

Wash the aubergines and trim the ends.
Cut into batons or thick strips.
Place in a bowl with the 10 g salt and toss well. Leave for 45–60 minutes.
The aubergines should soften and release moisture. Drain well and gently squeeze out excess liquid.
In a second bowl, mix the garlic, ginger, spring onion, carrot if using, gochugaru, soy sauce or fish sauce, sugar, and sesame seeds if using.
Add the salted aubergines and mix well so all the pieces are coated.
Pack tightly into a clean jar, pressing down firmly as you go.
Close the jar loosely and leave at room temperature for 1–2 days, depending on kitchen temperature.
Taste after the first day. When the aubergine is lightly tangy and the flavours have come together, move it to the fridge.
Let it rest in the fridge for another day before serving if possible.

Fermentation Time and Storage

Room temperature: 1–2 days

Refrigerator: 1 extra day for flavour development

Use within: 5–7 days