Taiwanese Cabbage Pickles
Eternal companion of stinky tofu! Taiwanese Cabbage Pickle Burns Fat with the Power of Lactic Acid Bacteria and Vinegar
Description
Taiwan's national pickle: cabbage salted and marinated sweet/sour with vinegar, sugar, garlic, and chili. Lacks Korean kimchi's heat; eaten massively like a salad.
Restaurants serving Taiwanese Cabbage Pickles
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cabbage
- Carrots
- Garlic
- White vinegar
- Sugar
- Red chili
Instructions
- [Authentic Recipe]
- Hand-tear cabbage into large pieces, julienne carrots.
- Massage with salt, rest
- mins to wilt, squeeze moisture to the absolute limit (life of texture).
- Make sweet/sour sauce with white vinegar, sugar, minced garlic, red chili.
- Marinate squeezed veg in sauce, rest in fridge for half a day to overnight.
Learn more Spice, substitutes, tips
Key spices
Garlic aroma and slight chili spice
Substitutes at Japanese supermarkets
Napa cabbage (but cabbage has superior crispness)
Pairing
Stinky Tofu、Fried chicken、Oolong tea
Trivia
[For Health Conscious] The king of 'garnishes' always mountain-heaped when ordering fried stinky tofu at Taiwan stalls. Aids digestion of greasy foods; vinegar's citric acid boosts metabolism, functioning as the ultimate diet side dish and 'indulgence' for B-grade gourmet.
Eating tips & etiquette
[Unique Eating] Toss a mouthful of this Taishi Paocai between bites of fried foods to completely reset the oil in your mouth!
Allergen
None