Taiwanese Golden Kimchi (Mom’s Cut)
黃金泡菜 aka Golden Kimchi is a Taiwanese recipe for kimchi that has a beautiful golden color provided by carrots. Taiwanese GoldenKimchi is vegan because it utilizes fermented bean curd instead of seafood to kickstart the fermentation.
Taiwanese Golden Kimchi Ingredients
- Cabbage
- Carrots
- Garlic
- Salt
- Water
- Fermented Bean Curd
- Sugar
- Lemon Juice or Vinegar
Preparing the cabbage for Taiwanese Golden Kimchi
- Cut the cabbage into whatever size pieces you want
- Put the cabbage to a sterile bag and add 3% salt (1 TBS=20g) with 1/2 to 1/4 cup of water to soak about 600g cabbages for several hours
- Turn the bag every thirty minutes so the cabbage is thoroughly soaked.
- The volume of the cabbage will noticeably shrink
- Drain out the salt water
Preparing the sauce for Taiwanese Golden Kimchi
- Mix the following ingredients in a blender (per 600g cabbages or half big cabbage)
- 1/2 big carrots (cooked or uncooked)
- 1 red chili pepper (optional)
- 12-15 cloves of garlic
- 1 squares of 豆腐乳 (fermented bean curd)
- 20-25 g sugar (3% ish)
- 50 ml of water or lemon juice, to blend the juice. (1 cup = 236.566 ml)
- Note: If you use water only, add 1TBS white vinegar or squeeze 1 whole lime /lemon worth of juice into the blender Blend until liquified
Preparing the Taiwanese Golden Kimchi
- Mix the sauce and the prepared, drained cabbage
- Mix the sauce well with cabbages
- Wait for 1 day – then it’s ready to eat
- Keep refrigerated unless you want to unlock extra funky mode
Serving the Taiwanese Golden Kimchi
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