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Taiwanese

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Golden Kimchi

Refreshing golden kimchi

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…

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In Pantry Staples

Doubanjiang

Doubanjiang – What is it? Doubanjiang (豆瓣醬) is a sauce/ paste that is made from fermented beans. It is a very common Chinese condiment and is a staple in my kitchen! There are many different types of fermented bean paste that come from different regions of China. Depending on the region and the beans used, the flavour profiles and taste of the sauce is completely different. Commonly used beans for fermentation are soy beans, black beans or broad beans. Some doubanjiang have chilli added during the manufacturing process which adds another dimension of flavour and heat. What Doubanjiang should you use? All doubanjiangs are delicious and are instant flavour bombs. Generally, you should use one that comes from the same region as the dish you are planning to make. The doubanjiang I have in my kitchen is a Taiwanese one that uses soybeans as the base. I found Taiwanese doubanjiang…

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