Taiwanese Pickled Cabbage Recipe – Quick n Easy!

Quick and Easy Taiwanese Kimchi by Dan S @ myeasychineserecipes.com

taiwanese kimchi

Hands-on Time: 5 min. Total Time: 5 to 10 min.

SHORT VERSION:

Rinse and thinly slice green cabbage (half, ~ 300 g), put into a plastic bag, add salt (~1t, up to 6g), add sugar (4t), vinegar (4t). Close/seal the opening of the bag (leave lots of air in the bag). Shake for ~ 40s to mix everything well. Wait ~ 5 min before serving.

Intro:

Kimchi is pickled vegetables that is common in Asian (especially in Korea.) The most common Kimchi in the U.S. is Korean Kimchi usually made from Napa Cabbage, bean paste, and vinegar. But there are actually lots of different variations of Kimchi and most of the vegetables can be made into delicious Kimchi. My Favorite variation is Taiwanese Kimchi made from Taiwan Cabbage, vinegar, sugar, and salt. Taiwan cabbage is by far my favorite cabbage. It’s super sweet, crisp, and has almost no “raw” vegetable taste. Here I am showing quick and easy recipe to prepare Taiwanese Kimchi using green cabbage (Taiwan cabbage works best, but it’s not so easy to find) in less than 5 min.

TIP:

Tip.1

Slice green cabbage thin so the sauce can coat and vegetable evenly and interact quickly.

Don’t want to slice the cabbage? Just buy a pre-sliced bag of cabbage (usually for preparing coleslaw, available in the same section of bagged salad in supermarket.)

Tip.2

Put everything in a bag so we can mix everything quick and easy simply by shaking the bag.

Tip.3

This is a basic recipe, but feel free to add other vegetables (i.e. onions, cucumber, carrot, or peppers) and spices (chopped garlic, finely grated ginger, red pepper flakes, etc.)

Going the Extra Mile (G.E.M.)the small steps to take you dish to the next level

G.E.M.1

Add thinly sliced carrot and sesame oil to add more texture, flavor, and aroma.

Cookware:

  1. Knife
  2. Cutting board
  3. Plastic bag (~ 1 gallon bag)
  4. Measuring spoons

Ingredients

Taiwan cabbage ingredients

Vegetable:

  1. Green Cabbage – half cabbage, ~300g
  2. (optional G.E.M.1) Carrot ~half stick, adjust to your preference

Sauce/condiments/Spices

Units: t = teaspoon, T = tablespoon.

*note* relative ratio is more important the absolute amount.

  1. Vinegar – 4 t
  2. Sugar – 4 t
  3. Salt – 1 t (~ 5 g) (use up to 2 % of total weight, i.e. 2 g of salt for 100g vegetables)
  4. (Optional G.E.M.1) Sesame Oil – ½ t)

Before Cooking:

Prep.1

Taiwan Cabbage, Prep

Slice Green Cabbage and carrot thin. Skip if you are using pre-sliced cabbage.

Prep.2

Taiwan Cabbage

Put sliced cabbages into a plastic bag, add vinegar (4t), sugar (4t), and salt (1t).

(Optional G.E.M.1)

Add sliced carrot and sesame oil into the bag.

Cooking Steps:

Cooking.1

Taiwan Cabbage

No Heat or actual “cooking” required.

Just seal/close the bag opening, and then shake! shake! shake! for 40 to 60s.

(optional) Wait 5 min before service if you find the cabbage has a bit of “raw vegetable taste”

It’s ready to serve!

No Carrot added:

Taiwan Kimchi

Carrot added:

 taiwanese kimchi

 

Quick and Easy Taiwanese Kimchi
Super Quick and Easy Taiwanese Kimchi in 5 min. Great for salad, appetizer, or side dishes.
Author:
Cuisine: Taiwanese food, Chinese, Asian
Recipe type: Taiwanese food, Salad, appetizer, Kimchi, quick and easy
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Green Cabbage – half cabbage, ~300g
  • (optional) Carrot ~half stick, adjust to your preference
  • Vinegar – 4 t
  • Sugar – 4 t
  • Salt – 1 t (~ up to 2% of total weight)
  • (Optional G.E.M.1) Sesame Oil – ½ t)
Instructions
  1. Slice Green Cabbage and carrot thin. Skip if you are using pre-sliced cabbage.
  2. Put sliced cabbages into a plastic bag, add vinegar (4t), sugar (4t), and salt (1t).
  3. (optional) Add sliced carrot and sesame oil into the bag.
  4. Seal/tight the bag opening, and then shake! shake! shake! for 40 to 60s.
Notes
Slice green cabbage thin so the sauce can coat and vegetable evenly and interact quickly.
Don’t want to slice the cabbage? Just buy a pre-sliced bag of cabbage (usually for preparing coleslaw, available in the same section of bagged salad in supermarket.)
Keep salt to be less than 2% of total weight (i.e. 2g for every 100g of vegetable) so it won’t become too salty.
This is a basic recipe, but feel free to add other vegetables (i.e. onions, cucumber, carrot, or peppers) and spices (chopped garlic, finely grated ginger, red pepper flakes, etc.)

 

If you love Asian or Chinese food, I have created (still creating) authentic and easy Chinese recipes here on my food blog – myeasychineserecipes.com. Some of my favorite dishes are Sweet and Sour Pork, Teriyaki Chicken, Braised Beef Shank, Fried Shrimp with eggs, Kung-Pao Chicken, and so much more. Click here to check out all my Chinese Recipes.

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