Taiwanese pickled cabbage (Taiwanese Kimchi) is a familiar favorite for many, and almost every household has its own secret recipe. But honestly, even without a secret recipe, it’s hard to mess up—it’s just one of those simple, foolproof dishes. The only real hassle comes during the prep work: after salting the cabbage to draw out the moisture, squeezing out the excess water takes some serious hand strength. A salad spinner makes this a breeze; otherwise, a cheesecloth is your best friend.
The same goes for the radish—it needs salting to draw out the water, followed by a good rinse to wash away the excess salt. As for the brine, the simplest golden ratio is a 1:1:1 mix of water, sugar, and vinegar. Of course, you can adjust this to your liking; there’s no absolute rule here. If you prefer it tangier, just splash in a bit more vinegar. That’s the fun part about pickling—you can measure everything perfectly, or you can just wing it based on your mood. Who knows? You might just create a delightful surprise.
When it comes to add-ins, whether you throw in chili shreds, ginger shreds, or even cucumbers, there’s no right or wrong answer. It’s incredibly quick and easy to make, and keeps beautifully chilled in the fridge. When summer rolls around and you lose your appetite, just a few bites of this will instantly wake up your taste buds. Plus, during those seasons when cabbage is in surplus and dirt cheap, it's the perfect budget-friendly treat to make.
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