台式黄金泡菜 Taiwanese Golden Pickled Cabbage

A while ago, some friends and I visited a Taiwanese restaurant in Paris. A few dishes we ordered, like fried tofu and Taiwanese sausages, accompanied by a vibrant golden colour pickled cabbage on the side. It was delightfully crunchy, tangy with a hint of sweetness, and carried a subtle sesame aroma. This side dish was so delicious that it became almost addictive.

Determined to satisfy my cravings whenever I want, I decided to make a copycat recipe of the golden pickled cabbage I loved so much. At first, I thought making them would be a daunting task, but it turned out to be surprisingly easy. It’s a delicious, fool-proof dish to make!

Ingredients (serves 2-3)

  • 500g napa cabbage
  • 80-90g carrot, peeled
  • 60g sushi or white vinegar
  • 50g sugar
  • 10-15g sesame paste
  • 2-3tsp sesame oil
  • 2-3 cloves of garlic


  • Rinse cabbage. Chop up the cabbage into 4 cm pieces. Add 3g salt and little sugar, mix well and allow it to marinate for 30 minutes to 1 hour, until cabbage softens.
  • While waiting for the cabbage to soften, make the marinade. Heat little oil in a non-stick pan, sauté sliced carrot over medium heat until cooked, add splash of water if needed.
  • Place cooked carrot, sesame paste, sesame oil, garlic, sugar, and vinegar in a food processor, blend until smooth. Taste and adjust seasoning to your liking, if required. 
  • Squeeze out the water from the softened cabbage, mix cabbage and marinade sauce evenly, cover container with plastic wrap and refrigerate for at least 1 hour before eating. Consume within 2 days.


  1. To make the dish more eye pleasing, consider adding some additional shredded carrot to cabbage
  2. Napa / Chinese cabbage, white / green cabbage are interchangeable, although I think napa tastes juicier.
  3. Use 100% pure sesame paste.
  4. Sesame oil can be replaced by olive oil. I simply used sesame oil that stays on top of sesame paste.
  5. You can use sushi vinegar or white vinegar. Sushi vinegar has a milder taste. You may want to add slightly more sugar if using white vinegar.

Chinese version

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