In eggplant, remove the tails. Cut in half, but not completely. Boil the eggplant in boiling water for about 5 minutes. Put in a sieve and put not a lot of weight so that the glass liquid.
Grate the carrots on a carrot grater in Korean, cut the onion in half rings. Fry vegetables in a pan with vegetable oil until soft. Set them to cool.
Boil water for brine, dissolve salt in it, add pepper and bay leaf. Remove from the heat and lower the celery stalks into the water, we need them to become soft.
In carrots, add chopped hot pepper, chopped celery leaves, garlic, passed through a press, take very large or just more. Salt a little bit.
Fill the eggplant with the filling and rewind the celery stalks. Put in a deep bowl.
Pour eggplant with cooled brine. Put under a press and leave for 3 days at room temperature. Then transfer to a sealed container and refrigerate for 5 days.
Serve as a snack to the side dishes.