Vincent’s Kimchi Pickled Eggs

This is for two dozen eggs just cut the recipe in half if you are only doing a dozen, but I warn you now they will be gone very quick and they last months in the fridge if always kept with kimchi liquid covering them.

Boil eggs they need to be hard boiled. Once cooked put the eggs in very cold water to cool.

In a Blender Put in the The Following Ingredients

1 cup of Fish Sauce

1 cup of white vinegar

½ cup of kimchi

6 large or 12 small pieces of garlic

1 large knob of ginger peeled

⅓ cup firmly packed of dried baby shrimp

2 table spoons of sugar

½ table spoon fresh ground black pepper

½ cup dried ground korean chilis

2 table spoons of gochujang

Note: Ingredients may have been altered from the original.

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