Taiwanese Golden Kimchi （黃金泡菜）

Taiwanese Golden Kimchi （黃金泡菜）

Ingredients A:

1 kg Chinese cabbage/ Napa cabbage

1 carrots (cut into slices)

4 Tbsp kosher salt

 

Ingredients B:

1 bulb garlic (80g)

2” ginger

1 carrot

50ml sesame oil

180 ml white vinegar

4 cubes of white fermented bean curd （白腐乳）

50g sugar

1 Tbsp salt or to taste

 

Method:

1. Prune the discoloured outer leaves of Chinese cabbage.
2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite sized pieces.
3. In a large bowl, sprinkle the sliced cabbage with salt, toss well and let rest for 1 hour or until the cabbage softens.
4. Rinse the cabbage in cold water several times to cleanse well.
5. Remove all the cabbage and place in a colander or salad spinner. Drain cabbage well, then set aside.
6. Add the ingredients B to a blender and mix into a smooth paste.
7. Pour the paste on the cabbage and sliced carrot and mix well. Store in an airtight container in the fridge and allow it to marinate for a minimum of 6 hours before enjoying it.
8. Store in the refrigerator and  consume within 10 days.

 

by Margarita Lee