How to Make Taiwanese Style Kimchi

Taiwane-style kimchi recipe
Taiwane-style kimchi recipe. Liv Wan
    35 min
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Most people when they think of Kimchi only think about “Korean style Kimchi” but in Taiwan we have our own Taiwanese-style kimchi (台灣泡菜). Because Taiwanese style kimchi is so different a lot of people call it “Taiwanese style pickled cabbage” or “Taiwanese style pickled vegetables”. Our version is sweet and sour and not spicy at all. This recipe provides a quick and effortless way of making Taiwanese style kimchi and this is one of my favourite ways to prepare kimchi. The Taiwanese version is the perfect accompaniment to deep fried stinky tofu which is a very popular Taiwanese street food and night market food.

I like to make this dish in the summer as the heat and humidity often limits my appetite but Taiwanese-style kimchi is usually served cold and the sweet and sour flavour brings my appetite back. Also as I mentioned I use a very quick and effortless way to prepare this dish so I really enjoy making it.

I’ve also included a recipe of a dish I love from which Taiwanese style kimchi is one of  the main ingredients. This dish is “Stir-fried beef with Taiwanese-style kimchi”. I always remember the first time I made this dish and how amazed I was at the flavour. I wasn’t sure if the ingredients would match but I think they suit each other perfectly. The kimchi brings some acidity and I feel softens the beef. The acidity of the kimchi was reduced by cooking so this dish didn’t taste too sour.

What You'll Need

  •  
  • Ingredients for Taiwanese Style Kimchi:
  • 300g (11 oz) white cabbage, torn into smaller pieces
  • 150g (5 ½ oz ) cucumber, sliced
  • 80g (2 4/5 oz) carrot, peeled and cut into strips
  • 2 thin slices ginger
  • 1 red chili, sliced
  • ¼ tsp ground Sichuan pepper or 1 tsp Sichuan peppercorns
  • 1 ½ Tbsp salt
  • 2 ½ Tbsp caster sugar, or to taste
  • 3 ½ Tbsp rice vinegar, or to taste
  • 200ml (7fl oz) water 
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  • How to make Stir-fried beef with Taiwanese-style kimchi?
  • This is a dish that everyone in my family loves. Those who do not normally eat cabbage also love this dish. Taiwanese-style kimchi is both sweet and sour, and the vegetables are crunchy. Complimented with soft and tender beef, this dish is rich in texture and has a refreshing flavour.
  • Ingredients for Stir-fried beef with Taiwanese-style kimchi:
  • 200g (7 oz ) sirloin steak, thinly sliced
  • 1 tsp potato starch or cornflour
  • 1 tsp caster sugar
  • 1 ½ Tbsp light soy sauce
  • 1 tsp rice wine
  • 1 Tbsp cooking oil
  • 1 tsp finely chopped garlic
  • 150g (5 1/3 oz) Taiwanese-style kimchi, if the kimchi vegetable is in quite big pieces please slice it to make it similar in size with the beef. 

How to Make It

Procedure for Taiwanese Style kimchi:

  1. Place the cabbage, cucumber, carrot, ginger and chili into a clean plastic container or freezer bag with the Sichuan pepper and salt. Seal and gently shake for 30 seconds, making sure the ingredients are evenly mixed. Set aside for 1-2 minutes.
  2. Open the bag and add the sugar and vinegar. Seal and gently shake the bag for another 30 seconds.
  3. Add the water and leave to marinade for 1.5 hours before serving.
  4. The kimchi can be stored in a clean, airtight jar and kept refrigerated for up to 7 days. 

 

Procedures for Stir-fried beef with Taiwanese-style kimchi:

  1. Marinade the beef with the potato starch or cornflour, sugar, light soy sauce and rice wine. Set aside for at least 15 minutes.
  2. Heat the oil in a wok over medium heat. Add the garlic and stir-fry for 10 seconds.
  3. Add the beef and stir-fry for 1 minute.
  4. Add the kimchi and stir-fry for 2-3 minutes.
  5. Dish out. Garnish as desired and serve immediately.

 

If you like these two recipes you can check out my book “Taiwanese-style home cooking” in which you can find more recipes like this. You can see it here: http://eggwansfoododyssey.com/cookbook/