Trim off caps of eggplants and make 3 vertical incisions along the length of each eggplant.

Place eggplants in a large bowl. Sprinkle kosher salt and 1 cup (240ml) water over them.

Place a plate or bowl over the eggplants to keep them submerged in the salt solution. Allow them to soak for 2 hours.

Bring a pot of water to boil. Scald eggplants in boiling water for about 3 to 5 minutes to soften depending on the variety. Some eggplants may require a little longer time to soften. Remove and when cool enough to handle, squeeze each eggplant gently so as to its shape.

Mix minced green onions, red chili, and garlic in a small bowl. Carefully stuff limp eggplants by filling the incisions. Transfer to a pickling container.

Mix soy sauce, rice vinegar, sugar, and salt in a small bowl. Pour over the eggplants. Cover and refrigerate.

Pickled stuffed eggplants may be eaten the next day. Consume within a week.