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



  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

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