Taiwanese-style Kimchi

Ingredients

While the original Korean Kimchi is known for its intense spiciness and pungency, the Taiwanese-style Kimchi is milder in heat and incorporates additional ingredients to enhance the flavors. Taiwanese Kimchi often includes local spices and herbs, giving it a unique twist compared to its Korean counterpart. We alse have the original recipe for Kimchi, so you can check it out.

• 1 medium Napa cabbage, cut into bite-sized pieces 1 medium Napa cabbage, cut into bite-sized pieces
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon sugar 1 tablespoon sugar
• 2 tablespoons Taiwanese chili bean paste 2 tablespoons Taiwanese chili bean paste
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 green onions, chopped 2 green onions, chopped
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 teaspoon Taiwanese five-spice powder 1/2 teaspoon Taiwanese five-spice powder
• 1/4 cup water 1/4 cup water

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 9g, 5g
• Protein: 2g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Place the Napa cabbage in a large bowl and sprinkle with sea salt. Let it sit for 1 hour to draw out excess moisture.
2. 2.
   Rinse the cabbage thoroughly under cold water and drain well.
3. 3.
   In a separate bowl, combine sugar, chili bean paste, ginger, garlic, green onions, rice vinegar, soy sauce, sesame oil, sugar, white pepper, five-spice powder, and water. Mix well to create the kimchi paste.
4. 4.
   Add the cabbage to the kimchi paste and toss until well coated.
5. 5.
   Transfer the kimchi to a clean, airtight jar or container, pressing it down firmly to remove any air bubbles.
6. 6.
   Leave the jar at room temperature for 2-3 days to allow fermentation. Then, refrigerate for an additional 3-4 days to develop the flavors.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Napa cabbage — Make sure to thoroughly rinse the cabbage after salting to remove excess saltiness.
• Taiwanese chili bean paste — Adjust the amount according to your preferred level of spiciness.
• Taiwanese five-spice powder — If you can't find Taiwanese five-spice powder, you can substitute it with Chinese five-spice powder.

Tips & Tricks

• For a more intense flavor, allow the kimchi to ferment for a longer period.
• Serve the kimchi as a side dish with rice, noodles, or in sandwiches for added flavor.
• Adjust the amount of chili bean paste and white pepper according to your spice tolerance.
• Use gloves when mixing the kimchi paste to avoid staining your hands with chili bean paste.
• Store the kimchi in the refrigerator after fermentation to slow down the fermentation process.

Serving advice

Serve the Taiwanese-style Kimchi chilled as a side dish alongside your favorite Taiwanese dishes. It pairs well with rice, noodles, or even as a topping for savory pancakes.

Presentation advice

Garnish the kimchi with a sprinkle of sesame seeds and a few slices of green onion to add a pop of color and freshness. Serve it in a small dish or bowl to showcase its vibrant red color.