Confession: I eat kimchi most mornings for breakfast. I buy mine from the local Korean market in a 1 gallon jar so it is naturally fermented with no preservatives and is not pasteurized so it continues to ferment while it sits in the fridge. Plus their kimchi is better than what I make at home. The probiotics from real kimchi are great for digestion, plus it just tastes good and the heat gives a little kick to start the day. I decided to use some with pickled eggs to add flavor and heat to the end product.
When you’re close to the end of the jar, reserve some of the kimchi and all of the juice then use the jar to pickle your eggs. I used a mix of chicken and duck eggs and before you ask, duck eggs taste like chicken eggs, they are just larger.
Hard boiled eggs – enough to fill the jar you will be using for pickling. I used 2 dozen for the jar in the picture.
Kimchi, aged at least 1 month in the fridge.
Seasoned rice vinegar
- Put a layer of kimchi in the bottom of the jar. Peel eggs and place a layer on top of kimchi. Repeat layering kimchi and eggs until jar is full.
- Mix rice vinegar and seasoned rice vinegar in a 50/50 ratio and fill jar so that all eggs are submerged in the liquid.
- Refrigerate at least 24 hours or up to 4 months. The longer you pickle the eggs, the more flavor and color they absorb.