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.
Course: Appetizer, Side Dish
Cuisine: Asian, Taiwanese, Vegetarian
Keyword: Asian, Cold, Kimchi, Pickle, Vegan
1Head ofCabbage(or Napa Cabbage)
2CChunks of Carrots
1/3CToasted Sesame Oil
3/4CRice Vinegar(or sub with white vinegar)
1/4CToasted White Sesame Seeds
2Cubes ofFermented Bean Curd
2Spicy 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.