香迷糊黄金泡菜
Taiwanese Golden Pickled Cabbage
前段时间和朋友们去了巴黎一家台湾餐厅，点的炸豆腐和台式香肠都配了一种色泽金黄鲜亮的腌菜，入口爽脆，酸中带甜并且有淡淡的芝麻香味。心中惊呼“我靠，真好吃！”，于是叫来了服务员，问他可不可以多给我们一些腌菜。服务员眨眨眼睛，好像有些犹豫，但最终还是拿来一小碟，并且神秘地和我说“可以搜搜看黄金泡菜”。这是我第一次听说黄金泡菜，后来台湾朋友和我说这道小菜最近几年特别火，夏天吃很解暑。
为了可以想吃就吃，想吃多少就吃多少，我决定复刻黄金泡菜。做成功之后才发现被餐厅服务员犹豫的表情骗了，我还以为做黄金泡菜有多难，其实完全是新手友好的操作！
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!
2-3人份材料
Serves 2-3
大白菜半个约500克
去皮胡萝卜 80-90克
寿司醋/白醋 60g
砂糖 50g
纯芝麻酱 10-15g
芝麻油 2-3茶匙
大蒜 2-3瓣
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 garlic
步骤 Instructions
大白菜表面冲洗干净，用厨房纸擦干，切成大概4厘米的块状放入大碗中。加入大概3克盐和少许糖（不在材料表内），用手按摩抓匀，静置半小时到1小时让白菜软化出水。
Rinse cabbage. Chop up the cabbage into 4cm pieces. Add 3g salt and little sugar, mix well and allow it to marinate for 30 minutes to 1 hour, until cabbage softens.
等白菜软化出水的时候来做腌料。不粘锅烧热一点点油，中火炒熟切片胡萝卜，可以适当加点水。炒一下胡萝卜可以去除很多人不喜欢的生胡萝卜味。
While waiting for the cabbage to soften, make the marinade. Heat little oil in a non stick pan, saute sliced carrot over medium heat until cooked, add splash of water if needed.
炒熟胡萝卜、芝麻酱、芝麻油、大蒜、糖和醋放到料理机/搅拌机，搅拌成顺滑无颗粒的酱汁。尝尝味道，按照自己的口味适当调整调味料，只要你喜欢就好。
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.
挤掉变软的白菜的水分，把挤掉水分的白菜和腌料酱汁混合均匀，盖上保鲜膜放冰箱冷藏1小时以上开吃，尽可能2天内吃完。
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.
notes
为了让颜色更好看，可以额外加入适量的胡萝卜丝儿一起腌渍 To make the dish more eye pleasing, consider adding some additional shredded carrot to cabbage
大白菜、高丽菜都可以用，个人觉得前者的口感更多汁一点。Napa / Chinese cabbage, white / green cabbage are interchangeable, although I think napa tastes juicier.
记得用百分百纯芝麻酱，譬如很常见容易买的王致和。Use 100% pure sesame paste.
芝麻油也可以用橄榄油替代，我用的就是芝麻酱顶部分层的芝麻油。Sesame oil can be replaced by olive oil. I simply used sesame oil that stays on top of sesame paste.
用寿司醋和白醋都可以，寿司醋口味更温和，用白醋可以适当增加糖量。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.
此前没有想象过胡萝卜和芝麻酱能够产生那么美妙的味道。鲜甜之中带有清爽的酸，细品，可以感受到芝麻酱的香味和蒜香味相辅相成。虽然黄金泡菜用料都很朴实，做法也很容易，但是层次很丰富，爽口又开胃，完全让人停不下来！！
Ins uiq_qiu
微博 张-柴-秋
www.qiuqiufood.com
