Taiwanese kimchi, also called Pao Cai (meaning pickled vegetables), is different to the commonly known Korean spicy kimchi. It is made with my personally developed recipe using the best rice vinegar that gives gentle sourness combined with subtle sweetness. The natural fermentation process means the pickled vegetables are packed with friendly bacteria. It offers the best complement to the baos and any meals.
In Taiwan this kind of kimchi is often served with a street food called ‘smelly tofu’. The fermented tofu is nortoriously smelly, hence it will never make it to my menu!