Taiwanese Pickled Cabbage
台式泡菜
A quick and refreshing Taiwanese pickled cabbage 🥬🥕 Crispy, tangy, and slightly sweet—this unfermented side dish can be enjoyed the same day. It pairs great with rice, noodles, or on its own. Simple, delicious, and full of flavor!
- servings
- 👥 4 servings
- time
- ⏱ 30 min
- Cuisine
- 🍽 Taiwanese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 700 gcabbage
- 150 gcarrot
- 30 mlglutinous rice vinegar
- 3 gchili pepper
- 20 gsalt
- 10 mlmirin
- 25 gsugar
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 61 kcal
- protein
- 2.1 g
- fat
- 0.4 g
- carbohydrate
- 13.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Cut the cabbage into small pieces, julienne the carrot, and mince the chili pepper.
- 2
Mix the cabbage and julienned carrot with salt, and let sit for 30 minutes to release liquid.
- 3
Rinse the cabbage and julienned carrot with clean drinking water to remove excess salt, then drain well.
- 4
Mix the glutinous rice vinegar, sugar, and mirin, toss with the vegetables, and marinate for 3 hours before serving.
- 5
Done! For a richer flavor, refrigerate for one day before serving.
