Huángjīn Pàocài (Golden Pickled Cabbage)

 Ingredients:

  • 1/4 cabbage
  • 1 tbsp salt
  • 2 carrots
  • 1 small apple
  • 3 cloves garlic
  • 1/4 tsp cayenne pepper
  • 1/3 cup fermented bean curd
  • 100 ml apple cider vinegar
  • 2 tbsp sesame oil
Instructions:
  1. Coarsely chop 1/4 head cabbage, core an apple
  2. Put cabbage in a bowl and add 1 tbsp salt. Mixing until cabbage softens. Let sit 30 min
  3. In a food processor, add rest of indredients: 2 carrots, 1 apple, 3 cloves garlic, 1/4 tsp cayenne pepper, 1/3 cup fermented bean curd, 100 ml apple cider vinegar, and 2 tbsp sesame oil. Blend into a puree
  4.  Gently squeeze cabbage to remove excess water
  5. Add marinade to bowl with cabbage, mixing to ensure it's evenly coated
  6. Let marinate in fridge for a few hours for better flavour
Special Equipment: Food processor or immersion blender

Source: Edited a bit from https://www.beryl.nyc/index.php/2025/04/16/huangjin-paocai/#rec-sec

Yield: 1 quart jar

Tips:

Original recipe specified Korean cabbage. We got one, but to our palettes it didn't make an appreciable difference. We likely wouldn't go out of our way for one if we were to do it again, and it isn't specified in this recipe.

It didn't call for a particular type of apple. We added 1/4 tsp cayenne pepper which we found enjoyable

Description:

This one was made by Lee-Anne. She watched a video on it and wanted to give it a try. The only thing she had a little difficulty finding was the fermented bean paste, which she wound up getting from New City Supermarket downtown. We were happy with the result! She says the deliciousness to ease of making ratio is very high

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