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.|
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.
The picture always reminds me of the excitement I got at that time since cabbages are one of my favorite veggies.
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.
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.
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.
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Taiwanese Style Kimchi (Pickled Cabbage)
．密封罐 air-tight container
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
*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.
1.With you hands, break the cabbage into smaller portions, wash and drain them.
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.
It should be like this after the water comes out.
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!
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.
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.
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