Taiwanese-style kimchi

Name: Taiwanese-style kimchi
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1/2 piece Cabbage; 1 piece Carrot; to taste Chili sauce; 3 tbsp Salt; a pinch Sesame oil; to taste Garlic; 2 tbsp white vinegar; 3 tsp Sugar

Shredded carrot joins salted cabbage in a sugary chili dressing, chilled briefly so every bite stays icy, tangy, and refreshingly crunchy.

20 minNewEasy Pickled & Preserved Mix Sweet & Sour

Instructions

1
Grated carrot
2
Wash and cut the cabbage, sprinkle with 3 tablespoons of salt to draw out the water, and let it sit for 15 minutes.
3
Once the moisture has been released, add shredded carrots and 3 tablespoons of granulated sugar.
4
Add a little chili sauce
5
Fill into a container, seal it well, and put it in the refrigerator for 2 hours to have cold, tangy, and crunchy Taiwanese pickles.

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Ingredients

Main Ingredients

Cabbage
1/2 piece
Carrot
1 piece

Seasonings

Chili sauce
to taste
Salt
3 tbsp
Sesame oil
a pinch
white vinegar
2 tbsp
Sugar
3 tsp

Auxiliary Ingredients

Garlic
to taste