Taiwan Style Kimchi 台式泡菜

 

Thanks everyone for your regards on my son's rashes, he is getting better after medication, no more frustrated scratching :D. So lucky as I can't take leave to take care of him due to busy schedule this week for exhibition, extremely busy. I am stealing time to post this up for AFF event :P.

Recipe from 小小米桶,小米桶的零油煙廚房，第98頁

Ingredients :

500g cabbage

1/3 carrot

1/2 cucumber

1 chili

2 cloves garlic

Marinate Ingredients :

120g sugar

375ml rice vinegar

1/4 tsp salt

300ml water

2 sour plum (I increased to 4)

Method :

1. Boil the water and off the fire, add in sugar and stir till dissolve.

2. Add in rice vinegar, salt, sour plum and mix well, set aside to cool.

3. Julienned chili, smash garlic, peel skin and slice carrot and cucumber, tear cabbage into big pieces, set aside.

4. Add salt to cabbage, carrot and cucumber, set aside for cabbage to turn soft, use hand to squeeze or press out the vegetable juice, repeat a few times and rinse the salt away. Drain the water away and set aside.

5. Put in the cabbage, carrot, cucumber, chili and garlic in the glass jar and pour in the cooked marinated ingredients. 

6. Store in the fridge for at least one day before serving.

Verdict?
This is so appetizing, and so nice to eat after a full meal too, but my mil thinks is too sour for her lol.

I am submitting this post to Asian Food Fest, Taiwan Month,

hosted by Allan of Travelling Foodies.

I'm linking this post to Cook-Your-Books #15 organised by Joyce from Kitchen Flavours.