Taiwanese Golden Pickled Cabbage
Taiwanese Golden Pickled Cabbage is a delicious and refreshing Taiwanese-style side dish that is easy to find in many places.
Unlike Korean kimchi, Golden Pickled Cabbage isn’t fermented. Instead, it is marinated with fermented bean curd as a key ingredient in the sauce, along with garlic, vinegar, apple, and carrot, which give it its signature golden color.
Its flavor is fruity, refreshing, and rich, making it a perfect pairing with rice, noodles, or grilled dishes. It’s light, tasty, and adds a refreshing touch to any meal!
Taiwanese Golden Pickled Cabbage
Taiwanese Golden Pickled Cabbage is a delicious and refreshing Taiwanese-style side dish that is easy to find in many places.
Unlike Korean kimchi, Golden Pickled Cabbage isn’t fermented. Instead, it is marinated with fermented bean curd as a key ingredient in the sauce, along with garlic, vinegar, apple, and carrot, which give it its signature golden color.
Its flavor is fruity, refreshing, and rich, making it a perfect pairing with rice, noodles, or grilled dishes. It’s light, tasty, and adds a refreshing touch to any meal!
Cooking Instructions
- 1
Rinse the cabbage and chop it into large chunks.
- 2
Add salt equal to 3% of the total cabbage weight (15g). Mix well until the cabbage starts to soften slightly, then let it sit for 30 minutes.
- 3
Now, let's make the marinade:
Chop the carrot and apple into chunks. Place the rest of the ingredients into a food processor or use an immersion blender to blend them into a puree.
- 4
Make sure to do a taste test and season to your liking.
- 5
Gently squeeze the cabbage after resting to remove excess water.
(Remember to do a taste test! If you prefer a milder flavor, you can quickly rinse the cabbage with drinking water to wash away some of the salt.)
- 6
Mix the cabbage with the marinade, ensuring it’s evenly coated.
- 7
Now, your Taiwanese Golden Pickled Cabbage is ready to enjoy! Hope you like it.
For an even better taste, you can store it in the fridge for a few hours to let the flavors develop further.
Besides cabbage, you can use this marinade to pickle any vegetables of your choice.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Taiwanese Pickled Cucumber Taiwanese Pickled Cucumber
Taiwanese pickled cucumber is a very simple and easy-to-make side dish that goes well with Taiwanese tempura tian bu la, Taiwanese fried oyster pancake, and many other Taiwanese small eats. youtu.be/YOkw-v-tVpM
-
Taiwanese-Style "Kyuchan" Cucumber Pickles Taiwanese-Style "Kyuchan" Cucumber Pickles
A long time ago, I bought a jar of pickled cucumbers in Taiwan and used them in many dishes, but since they are hard to find in Japan, I decided to make my own!After a lot of trial and error, I finally came up with this recipe!It tastes exactly like the real thing.-Remove the cucumbers from the sauce as soon as it comes to a boil. If they simmer too long, the texture will change, so be careful!-These will last for about a month, so I recommend making a large batch! For 1 jarful. Recipe by Mizorecchifan
-
Quick-Pickled Chinese Cabbage- Namul Style Quick-Pickled Chinese Cabbage- Namul Style
I turned a quick-pickled Chinese cabbage into a namul-style dish.If you use kuro-su (aged black vinegar) as the vinegar, you'll add more umami and richness. Recipe by Pukuttopukumaru -
Japanese Pickled Cabbage Japanese Pickled Cabbage
Just about everything I have ever eaten and liked, I’ve had to learn to replicate and enhance it. This is a simple side dish that is refreshing and versatile. Honestly, I’ve even thrown some in my sandwiches instead of lettuce.
-
5-Minute Lightly Pickled Chinese Cabbage 5-Minute Lightly Pickled Chinese Cabbage
I make this when I need one more side dish.I recommend cutting out the core of the Chinese cabbage. You can create other variations of this dish; for example, you can make easy pickles by mixing cabbage, cucumbers, or celery with olive oil and salt and pepper. Recipe by miino -
Pickled Red Cabbage Pickled Red Cabbage
Pickled red cabbage made with a sweetened spiced vinegar great with stews instead of pickled beetroot.
-
Lightly Pickled Chinese Cabbage with Dashi Stock Granules Lightly Pickled Chinese Cabbage with Dashi Stock Granules
This is our method of making lightly pickled Chinese cabbage.Adjust the seasoning to taste. Recipe by Yagirinonegichan -
-
Stir Fried Napa Cabbage Stir Fried Napa Cabbage
This recipe was given to me by my Chinese mother-in-law. I love Napa cabbage because it’s slightly milder and a little sweeter than regular cabbage. This is a recipe which is very quick and easy to do, and it makes a great side dish. You can also serve it over rice.#Vegetable #Vegetarian #Vegan #Side dish
-
Instant Tsukemono (Pickles) - Chinese Cabbage Tossed in Garlic-Infused Kombu Tea Instant Tsukemono (Pickles) - Chinese Cabbage Tossed in Garlic-Infused Kombu Tea
We're a couple who always seem to have leftover Chinese cabbage from making hot pots.I made this unique tsukemono (pickled dish) because the I wanted to use up the Chinese cabbage.I also posted a cucumber version at.Adding 1/2 teaspoon of kombu tea will produce a light flavor, while 1 teaspoon will give a robust flavor.Eat as is or strengthen the taste with soy sauce.Be sure to squeeze out the water after salting the cabbage. Recipe by Poron526 -
Simmered Chinese Cabbage & Atsuage Simmered Chinese Cabbage & Atsuage
I always make this when Chinese cabbage is in season.Adjust the amount of sugar to tastes.I recommend sprinkling a pinch of shichimi spice.Adding carrots and other vegetables will give it a nice color (I simmered it with some carrot skins). Recipe by Manmarumauchan
More Recipes
Comments