Kimchi Pickled Eggs Recipe

Ingredients

• 1 cup seasoned rice vinegar
• 1 cup white vinegar
• 1 scallion, cut into 1-inch pieces, optional
• 12 large free-range eggs, boiled and peeled
• 1/2 to 1 cup kimchi, depending on your taste
• Steps to Make It
• Gather the ingredients.
• Place a layer of kimchi in the bottom of the jar, then carefully drop 2 to 3 eggs on top.
• Using chopsticks or a fork, place another layer of pieces of kimchi over the eggs, then add another 2 to 3 eggs on top.
• Repeat until all the eggs are used, with the kimchi evenly distributed between the layers.
• Pour in the white and seasoned rice vinegars until the eggs are just covered.
• Tightly cap the jar and refrigerate for at least 24 hours, then consume within a week.
• Recipe Tip
• Use these to make deviled eggs, with Japanese kewpie mayonnaise, a sprinkle of black or toasted sesame seeds, nori flakes, and sliced scallions.