Golden kimchi is simple and easy to make, it’s a Taiwanese creation that took the internet by storm and people could not get enough of it. Either napa cabbage or a regular cabbage can be used for this recipe. It’s crunchy, sour, sweet, spicy if you want it and super flavorful- perfect for summer heat.
Taiwanese love their pickles. Kimchi is popular in Taiwan, but a lot of people don’t enjoy spicy food so a creation of kimchi/pickle combo is born- and it’s GOLDEN. The golden color comes from carrots and seasoned with sesame oil, sesame paste and fermented bean curd.
What is golden Kimchi?
Technically… this is not Kimchi. It’s just easier for people to imagine when I say Kimchi. This pickle is not fermented like kimchi, but it’s no-less delicious!
What’s good about this recipe is that it’s vegan(Yes, most kimchi is not vegan, it contains fish sauce and seafood of some sort); it’s fast and easy to make comparing to kimchi(to be fair, kimchi is a lot easier than I expected); there are fewer ingredients in this pickle and you can use either a napa cabbage or a regular cabbage, they’re just as tasty! This recipe also allows you to incorporate more seasonal vegetables, it’s also not as stinky(tho I love the stink of a good kimchi).
The one downside is that since this is not fermented and not meant to be a real “pickle”, it has to be stored in the fridge and eaten within 5 days.
Napa Cabbage or Cabbage?
It’s up to you really! Try both and experiment to see which one you like better. Cabbage is crunchier and sweeter, napa is slightly softer and spicier, almost wasabi-like. Napa cabbage was fresh and beautiful at the Rochester Downtown Farmers Market, but I think the season might be coming to an end. Still plenty of cabbage tho! I also added some sliced cherry radishes and cucumbers because I like it but it’s completely optional.
THE FERMENTED BEAN CURD (豆腐乳)
Sounds weird? Maybe. But think of it like cheese. It’s a fermented tofu with the flavor of aged cheese- nutty, salty, and creamy like cream cheese. Because of how salty it is, it’s often used as a condiment during cooking- cabbage stir-fry, chicken marinated in it and deep-fried, or eaten with plain congee(my favorite).
There are a few different types of fermented bean curd- red is sweeter, white is usually marinated in a sesame oil brine, one with a chili sesame oil brine and if you’re daring- stinky tofu. I find the flavor of the chili sesame oil fermented bean curd works best with this recipe. I bought mine at the local Asian store, but you can also get it on Amazon. (affiliate link)
You can omit the fermented bean curd if it’s too much work to find a bottle, but it really adds a depth of flavor to the sauce.
Another recipe that calls for this jar is my SESAME NOODLE SALAD, just to give you another idea to experiment and use up the jar.
When making a batch of sauce, double or even triple the recipe and keep what you don’t use in an airtight container and store in the freezer for up to two months.
I WOULD LOVE TO KNOW WHAT YOU THINK OF THIS RECIPE, RATE + COMMENT BELOW OR #CHEWEXPERIMENT ON INSTAGRAM!!!
- 1 Head of Cabbage (or Napa Cabbage)
- 1/2 Small Carrot Julienned
- 2 TBsp Salt
- 1/4" Ginger
- 10 Cloves of Garlic
- 2 C Chunks of Carrots
- 1/3 C Sugar
- 1/3 C Toasted Sesame Oil
- 3/4 C Rice Vinegar (or sub with white vinegar)
- 1/4 C Toasted White Sesame Seeds
- 2 Cubes of Fermented Bean Curd
- 2 Spicy Red Chilies (Optional)
- Tear or chop up the cabbage into 1" pieces. Soak in cold water and wash thoroughly.
- Drain well and add 2TBsp of salt to the cabbage, mix well and allow it to marinate for 30 minutes, mixing once or twice in between. The cabbage will soften.
- While waiting for the cabbage to soften, make your pickle paste. Add everything to a blender, I'm using a Vitamix, and blend into a paste.
- 30 minutes or after the cabbage has soften, drain well and add julienned carrots to a mixing bowl.
- Pour enough of the pickle paste to the cabbage and mix well. Store in an airtight container in the fridge and allow it to marinate for at least 6 hours before enjoying it.
- Keep in the fridge for up to 1 week.
- Store the extra paste(if any) in the freezer for up to 2 months.
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