【食譜】簡易自製台式泡菜 Easy Homemade Taiwanese Style Kimchi (Pickled Cabbage)

製作日期：2017/01/06

記得小時候吃吉野家，總是喜歡丼飯配的 台式泡菜，長大後自己吃外食就比較少吃了。

I remember that I really love eating the side dish of Yoshinoya’s donburi when I were little.After I grown up, there is little chance for me to step in Yoshinoya.|

台式泡菜對之前的我來說算是陌生，直到前幾年，親自到雲林採高麗菜之外，還DIY自製台式泡菜才發現自製台式泡菜不難，且需要的調味料也不多。

Taiwanese style kimchi had still been a stranger to me not until a few years ago when I went to Yunlin County to meet the cabbage cradle in person, and even make it through the local help. It makes me realize that homemade Taiwanese kimchi is not as hard as I thought, and the list of it’s required sesoning is surprisingly little.

看照片總回想起當時看到高麗菜園的興奮心情，誰叫高麗菜是我最喜歡的青菜之一呢!

The picture always reminds me of the excitement I got at that time since cabbages are one of my favorite veggies.

最近發現高麗菜又變得好便宜，想著好久沒做了，
又買了一大顆高麗菜要來做不同的料理。

這次是在家附近的傳統市場買一斤10元的高麗菜，
這一大顆秤重只要26元呢!

The price of cabbages slide down pretty much.
I bought this big cabbage in the traditional market near my home.

It was sold by NT$10/600 g.
Guess how much it costs? NT$26!

這次就先用了1/4顆做了約 500 ml的台式泡菜。

This time, I cut 1/4 of the cabbage to make about 500 ml Taiwanese kimchi.

台式泡菜比韓式泡菜簡單很多，
基本的鹽、糖、醋一般家裡都會有，
吃著吃著…又熊熊想到小時候愛吃臭豆腐配台式泡菜。

來動手做吧!

Compared to traditional (Korean) kimchi, Taiwanese kimchi is really simply.Salt, sugar, and vinegar, I guess all of them are in your kitchen.

One bite after another, it also reminds me that it also goes very well with stinky tofu, which I also loved when I were little.

這次就是參考之前到雲林DIY台式泡菜的食譜。

因為之前也有在家做過，覺得這味道很合我胃，所以之後也都是照著這食譜來製作，依量算調味料比例。

我個人的口味比較清淡一些，所以沒有醃得很重，如果喜歡更酸、更甜一些，都可以再自行調整醋、糖的用量。

My reference of this recipe is the pepper from the cabbage trip. I had made this kimchi a few times since then, and the results were great.

I prefer mild flavours, so I lighten the seasoning a little.You can adjust the amount of vinegar and sugar to suit your palate.

(※ 引用食譜煩請註明出處與原文網址．勿拿此食譜行商業行為 ※)

台式泡菜
Taiwanese Style Kimchi (Pickled Cabbage)
(參考：去雲林採高麗菜經驗)

特別器具：
．密封罐 air-tight container

．食材 Ingredients：(成品約500ml)
高麗菜 white cabbage 1/4顆 (約300g)
鹽 salt 1/2Tbs
*糖 sugar 1Tbs
*醋 vinegar 1.5Tbs
*辣椒 1 small red chili 1小條
*紅蘿蔔 carrot 適量

PS.
*此次使用二砂糖，也可以用白砂糖
*此次用蘋果醋，也可以用米醋
*若像我不喜歡明顯辣味，就去籽
*這次手邊沒有紅蘿蔔就沒加，
有的話建議加一些紅蘿蔔絲，提升風味

*I use b-grade white crystal sugar.
You can use castor sugar.
*I use apple cider vinegar.
You can use rice vinegar.
*If you do not like prominent chili flovor (like me), remove the seeds.
*Since I do not have carrot at hand this time, I drop it.
But if you have, I recomend add some carrot strips to elevate the flavor.

．作法/步驟 Step：

1.高麗菜剝成的片狀，洗淨後瀝乾水份

1.With you hands, break the cabbage into smaller portions, wash and drain them.

2.將所有配料(鹽、糖、醋、胡蘿蔔絲、辣椒)加入，
放在大盆子中，用手抓至高麗菜縮小、出水

若不想弄溼手，也可以放在大袋子中，封緊，用搖的。
只是我個人覺得用手抓是比較快啦~:P

2.Place all ingredients in a big mixing bowl
and squash them between your fingers repeatedly
to let the water in the white cabbage comes out.

If you do not want to dirty you hands,
the other option is to put them in a sealed bags or container and shake.
But I personally love to use my hands since it seems to be quicker.

▲抓至高麗菜出水，像這樣就差不多了

It should be like this after the water comes out.

3.接著將大部份的湯汁倒掉，將高麗菜移至密封罐中，密封冷藏2天即可食用。

3. Remove most of the liquid in the bowl/bag/container. Transfer the cabbages into an air-tight container and refrigerate for 2 days. Then, enjoy!

這次我是用前陣子才剛買的WECK玻璃罐裝。

想買想很久，前陣子終於下手了~~當然要讓它亮相一下!(笑)

This WECK container is in my recent shopping spree. I really want them for a long time, and I finally buy them! So there should be a reason to make it’s debut.

酸酸甜甜的台式泡菜真的很開胃!

高麗菜便宜的時候，若家裡人多，吃的量大，可以一次用半顆或一整顆來製作，因為有醋的關係，可以放一個月以上沒問題。

且我覺得應該是可以放更久，只是因為我都做少量，沒放到那麼久過，所以不知道味道會不會變就是。:P

It’s sweetness and mild sourness really bring out my appetite. If you have a bigger family, you can always double the recipe.

Due to the vinegar, this kimchi can last up to a mouth in the fridge. I think it can last even longer, but I never store them more than 1 month, so, not sure.