Taiwanese Golden Kimchi Golden kimchi is not a true kimchi but rather a quick pickle that originated in Taiwan. It is usually made with wombok or sugarloaf cabbage and carrots. The pickling sauce is actually an emulsion of vinegar and sesame oil. Additionally, its beautiful golden colour comes from the beta-carotene of the carrots in the sauce. Alternatively, pumpkin is sometimes used to flavour and colour the sauce as well. The sauce is well balanced with sweet, salty and sourness which make it the perfect refreshing summer snack or side dish. It is also commonly served as an appetiser in restaurants or beer snack at bars in Taiwan. How long does it keep for? Because golden kimchi is not a true ferment, it unfortunately cannot be kept indefinitely. But if you use a sterilised jar and clean utensils every time you eat it, it will last for two weeks in…
