台式泡菜 Taiwanese Pickled Cabbage (tái-shì pào-cài)
Taiwan enjoys a rich bounty of fresh fruits and vegetables through- out the year. Nevertheless, making pickled vegetables remains a beloved method of preserving and elevating the natural flavors of local crops. Distinct from Korean kimchi, which prioritizes a fermented flavor profile, Taiwanese pickled cabbage is enjoyed for its fresh, crunchy texture and sweet-sour taste that instantly whets the appetite and makes it an excellent starter. The versatile pickle brine is remark- ably simple to whip up at home and can be used with a wide range of vegetables, such as radish, young ginger, and garlic cloves.
Ingredients:
1/2 medium (600g / 20oz) head of cabbage
1 medium (100g) carrot, sliced thin
1 tbsp (15g) salt
PICKLE BRINE
3 cloves (15g) garlic, chopped
1/2 (10g) red chili pepper, sliced
1/2 cup (120ml) rice vinegar
5 tbsp (75g) cane sugar
2 tsp (10ml) sesame oil
2 tbsp (6g) Sichuan peppercorns

Instructions:
1. Cut cabbage into bite-sized pieces. Rinse briefly and drain well.
2. Place the cabbage and sliced carrots in a large plastic bag or container. Add salt, seal the bag, and shake well to dis- tribute the salt evenly. Let it marinate for 1 hour.
3. After 1 hour, the cabbage should have softened. Drain ex- cess water from the cabbage.
4. Make the pickle brine by mixing minced garlic, chili pep- per slices, rice vinegar, sugar, sesame oil, and Sichuan peppercorns in a bowl.
5. Add the pickle brine to the cabbage, shaking or tossing to ensure the sauce coats the cabbage evenly.
6. Refrigerate the pickled cabbage for at least 4 hours be- fore serving. It can be stored in the refrigerator for up to 3 days.