Taiwanese Golden Kimchi with Pear an Cabbage
recipe c/o Pei-Shan Tsai
Ingredients
350 grams Cabbage
1/2 tsps Salt
1 medium red Anjou pear, thinly sliced
1 small Mini Cucumber, thinly sliced
Preparation
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon black sesame oil
2 cloves garlic
2 tablespoons chopped carrots
2 tablespoons chopped pears
1 tablespoon peanut butter
1 cube fermented tofu
1 teaspoon red chili flakes (optional)
Chop the cabbage into bite-size pieces, then wash and thoroughly drain it. Place the cabbage and salt in a large resealable plastic bag and mix to combine. Set aside until softened, 15 minutes.
Meanwhile, make the sauce: In a mini food processor, blend the sauce ingredients together until well-combined.
Once the cabbage has softened, squeeze out and discard the excess water, then add the cucumber and pear slices to the bag. Pour the sauce into the bag and mix well.
Transfer the bag to the refrigerator and marinate for at least 3 hours before serving. Serve with the Pear-Teriyaki Chicken Wraps or enjoy as a side dish.