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Taiwanese-Style Kimchi Recipe

Taiwanese-Style Kimchi Recipe

Taiwanese-Style Kimchi Recipe

Taiwanese-style kimchi is different from Korean kimchi in that it tastes sweet and sour but it is not spicy at all. This recipe provides a quick way of making Taiwanese-style kimchi and this is how I do it whenever I want to have some Taiwanese-style kimchi. This is the perfect accompaniment to stinky tofu, another Taiwanese favourite.

Ingredients :

  • 300 g (11 oz) white cabbage, torn into smaller pieces
  • 150 g (51/3 oz) cucumber, sliced
  • 80 g (24/5 oz) carrot, peeled and cut into strips
  • 2 thin slices ginger
  • 1 red chilli, sliced
  • 1/4 tsp ground Sichuan pepper or 1 tsp Sichuan peppercorns
  • 11/2 Tbsp salt
  • 21/2 Tbsp sugar, or to taste
  • 31/2 Tbsp rice vinegar, or to taste
  • 200 ml (7 fl oz) water

Method :

  1. Place the cabbage, cucumber, carrot, ginger and chilli into a clean plastic bag with the Sichuan pepper and salt. Seal and gently shake the bag for 30 seconds, making sure the ingredients are evenly mixed. Set aside for 1–2 minutes.
  2. Open the bag and add the sugar and vinegar. Seal and gently shake the bag for another 30 seconds.
  3. Add the water and leave to marinate for 11/2hours before serving.
  4. The kimchi can be stored in a clean, airtight jar and kept refrigerated for up to 7 days.

Serves 4

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Source :
HOME-STYLE
TAIWANESE COOKING
Family Favourites – Classic Street Foods – Popular Snacks
by : Tsung-Yun Wan

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See also Taiwanese Recipe “Salted Mustard Greens with Tofu and Edamame Beans Recipe”