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Golden Kimchi

A refreshing Taiwanese sweet, salty and tangy kimchi
Prep Time1 hour
resting time30 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian, Taiwanese
Keyword: Beer snack, Ferment, Kimchi, Pickle, Salad
Servings: 10

Equipment

  • 1 Sterilised Jar 1.8L from Ikea

Ingredients

  • 1/2 Wombok Can be replaced with sugarloaf cabbage
  • 4 carrots
  • 1 apple
  • 80 g sugar
  • 100 g apple cider vinegar
  • 20 g rice vinegar
  • 80 g sesame oil
  • 20 g grapeseed oil can be replaced with any neutral oil or more sesame oil
  • 1 birdseye chilli can be omitted
  • 8 cloves garlic
  • 1 pc 2cm ginger
  • 2 tbsp salt

Instructions

  • Cut the wombok into 3-4cm pieces and wash thoroughly. Dry with a salad spinner and place into a large mixing bowl. Add in the salt and mix it through with your hands.
  • Peel and cut two carrots into matchsticks. Add to the wombok and mix through. Leave to rest for 30mins.
  • Peel the remaining two carrots and cut into small pieces, around 3mm thick. Heat up fry pan and add in the 15g butter. Add the carrots in and cook over medium heat for around 3-4mins, until the carrots are cooked through. Set aside to cool.
  • Roughly chop the garlic, ginger and chilli. Place into a blender or the jug of an immersion blender. Add in the vinegars, oils and sugar. Add in the cooked carrots along with any residual butter. Blend thoroughly into an emulsified sauce.
  • Peel and core the apple, cut the apple into matchsticks and set aside.
  • After the wombok has rested for 30mins, it should have softened and released juices. Drain the wombok and carrots, you can use the salad spinner to get rid of any excess moisture.
  • Place a layer of the wombok carrot mix into the base of the sterilised jar and add a few apple pieces on top. Pour over a bit of the sauce. Add another layer of wombok, carrot and apple and pour over some sauce again. Repeat this until the jar is full, pushing down the contents periodically to get rid of air. Pour any residual sauce into the jar. Place the jar overnight into the fridge. The golden kimchi is now ready to be enjoyed!

Notes

This is not a true kimchi, but rather a pickle. If the jar is well sterilised and you only use clean utensils to take out the kimchi, it can be kept in the fridge for 2 weeks.