Taiwanese kimchi, also called Pao Cai (meaning pickled vegetables), is refreshing and 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 the sweetness from sugar. This recipe goes through a light fermentation process so the pickled vegetables are still fresh tasting with good crunchiness. It offers the best complement to the baos and dumplings and goes well as a side dish with any meals.

I have now added honey in the new recipe, so it is vegetarian but not vegan. For detailed ingredient information, please check the Shop page.